I don't know about you but I welcomed back to school with open arms. However, it is somewhat bittersweet. With back to school also comes after school activities and sports which means little time in the evenings to prepare a hearty, healthy meal. I often find myself scrambling to figure something out for dinner which usually ends up with a phone call to the local pizza joint. This year however, I have vowed to become more prepared, and to start I have stocked up on Bumble Bee® Premium Light Tuna in Water.
With only a few hours to get dinner on the table, homework and bath time done, it is hard to keep things running smoothly. This is why I love Bumble Bee® Premium Light Tuna in Water. Not only is it a delicious protein, but it is easy! Keep a few pouches or cans in your pantry for quick and easy lunches and dinners!
When I was in Switzerland and Italy, I was introduced to tuna in a whole new light. Many Italians put tuna on their pizza and in their spaghetti sauce. You would be pleasantly surprised at how delicious it is!!! In fact, it makes a weekly appearance on our dinner table and is often requested by the kids!
I figured that since I loved tuna in Italian dishes, it must be just as delicious incorporated into a Mexican dish. Boy was I right, my kids and husband scarfed this down like they had never had a dinner in their life! Tuna in enchiladas is fantastic!!! No need to defrost and pre-cook the chicken here, simply substitute with Bumble Bee® Premium Light Tuna in Water and you will have a healthy, delicious meal on the table in less than 30 minutes! That's a win win in my book!
Check out the Bumble Bee® website for more delicious meals.
- 12 corn or flour tortillas
- 2 cups red enchilada sauce
- 15 ounces Bumble Bee® Premium Light Tuna in Water
- ½ sour cream or greek yogurt
- ¼ green salsa
- 1 cup shredded cheddar cheese
- Shredded lettuce , sour cream, and avocado for garnish.
Preheat oven to 350 degrees.
In a bowl, combine tuna, sour cream or yogurt, and green salsa. Set aside.
In a microwave safe plate warm tortillas for 1 minute.
Carefully (they are hot) fill each tortilla with tuna filling and roll.
Place rolls in a baking dish. Continue until dish is full.
Cover rolls with enchilada sauce and cheddar cheese.
Bake at 350 degrees for 20 minutes.
Garnish with shredded lettuce, sour cream and avocado if desired.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.