• 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.