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Tuna Chiladas

List of Ingredients




Preparation time: 35 minutes
1 can (10.75 ounces) condensed cream of chicken coup
1/2 cup dairy sour cream
1 can (4.5 ounces) chopped green chilies
2 tablespoons margarine or butter
1/2 cup chopped onions
1 tablespoon ground cumin or chili powder
2 cans (12 ounces) Chicken of the Sea Light or Solid White Tuna, drained and flaked
10-7 inch flour tortillas
1 cup chopped parsley

Recipe



Combine soup, sour cream, and chilies; set aside;
In medium saucepan, sauté onion and cumin in melted margarine or butter until onion is tender. Stir in 1/2 cup soup mixture and tuna; Spread about 1/3 cup tuna mixture along center of each tortilla; roll up tortillas and place seam side down in greased 13 x 9 baking pan.

Spread remaining soup mixture over tortillas; Cover pan with foil and bake at 400 degrees for 20 minutes; uncover and sprinkle with cheese. Bake uncovered 5 to 10 minutes until cheese melts; Garnish with parsley. Makes 5 servings.
Servings: 5