1 can Bumble Bee chunk light tuna
3 c. shredded Monterey Jack or Swiss cheese
1/4 c. diced green chilies
1/4 c. diced green onion
1/2 tsp. ground cumin
2 cans enchilada sauce
8 corn tortillas

Drain tuna. Combine with 1 cup shredded cheese, chilies, onions and cumin. Warm enchilada sauce. Pour 1/2 cup sauce in bottom of 2 quart shallow casserole dish. Spoon equal amounts of tuna mixture into tortilla. Fold sides over top. Turn seam side down in casserole dish. Pour remaining sauce over enchiladas. Top with remaining cheese. Bake in 375 degrees for 10 minutes. Spoon sauce over enchiladas. Bake 10 to 15 minutes longer. Makes 4 servings.