- Preheat oven to 375°F.
- Select a high-sided, 1 ½–2 quart oven-proof baking dish and evenly spread ½ cup salsa verde on the bottom to prevent the enchiladas from sticking.
- Prepare enchilada filling by combining all 7 filling ingredients in a mixing bowl and mixing well until you achieve a creamy paste.
- Fold in plant-based tuna.
- Place approximately ⅔ cup filling into each tortilla, roll and place them seam-side down into the baking dish.
- Top each tortilla with salsa verde.
- Sprinkle on cheese and bake covered for 20 minutes and uncovered for another 20 minutes.
- Serve with cilantro, sour cream, salsa and lime wedges.
Green Chile Enchiladas with Tuna
- Preparation15 minutes
- Cook Time 40 minutes
- Serves 6
INgredients
- 1 ½ cups salsa verde, divided, plus more for garnish
For Enchilada Filling
- 1 (4-ounce) can green chilies, drained
- ½ cup diced poblano pepper (or green bell pepper)
- ½ cup thinly sliced green onions
- 2 teaspoons cumin seeds
- 1 cup chopped cilantro, plus more for garnish
- ¾ cup plant-based cream cheese
- 1 cup plant-based cheddar cheese (or pepper jack)
- 3 pouches Good Catch® Naked in Water Plant-Based Tuna
- 6 (9-inch) wheat tortillas
- ½ cup plant-based cheddar cheese (or pepper jack)
- Plant-based sour cream, for garnish
- Lime wedges, for garnish
Instructions
- Preheat oven to 375°F.
- Select a high-sided, 1 ½–2 quart oven-proof baking dish and evenly spread ½ cup salsa verde on the bottom to prevent the enchiladas from sticking.
- Prepare enchilada filling by combining all 7 filling ingredients in a mixing bowl and mixing well until you achieve a creamy paste.
- Fold in plant-based tuna.
- Place approximately ⅔ cup filling into each tortilla, roll and place them seam-side down into the baking dish.
- Top each tortilla with salsa verde.
- Sprinkle on cheese and bake covered for 20 minutes and uncovered for another 20 minutes.
- Serve with cilantro, sour cream, salsa and lime wedges.
