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“A delicious concoction of tuna and Mexican tang. This treat is easy to make and will surprise even the most - I will never eat tuna - picky eater.”
READY IN:
45mins
SERVES:
4
YIELD:
20 enchilada rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sauces in bowl and set aside. Lay out tortillas and spread each with cream cheese and then layer onions, scallions, cheese, tuna, jalapeños, and cilantro over tortillas. (Will use two cups of cheese.) Place into 2 inch cake pan rolled up into even rows. Pour sauce over everything. Sprinkle remaining ½ cup of cheese over sauce. Bake for 30 mins at 350. Serve with rice or beans.

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