Tuna Red Enchiladas

Name: Tuna Red Enchiladas
Total time: 1200 s
Yield: 2 servings
Ingredients: 3 cans tuna in oil; 8 fried corn tortillas; 3 1/3 cups red tomatoes (about 500 grams); 1/4 onion (a chunk); 1 clove garlic; 3 dried arbol chiles; 1/2 cup water (120 ml); chopped lettuce; sour cream; black pepper, to taste; chicken bouillon powder; 3 sprigs cilantro

VERONICA VICTORIO @cook_1229471

MEXICO

Serve with white rice.

VERONICA VICTORIO @cook_1229471

MEXICO

Serve with white rice.

Saved

Ingredients

20 minutes

2 servings

3 canstuna in oil
8fried corn tortillas
3 1/3 cupsred tomatoes (about 500 grams)
1/4onion (a chunk)
1 clovegarlic
3dried arbol chiles
1/2 cupwater (120 ml)
chopped lettuce
sour cream
black pepper, to taste
chicken bouillon powder
3 sprigscilantro

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Steps

20 minutes

1

Blend the tomatoes with the onion, garlic, arbol chiles, and water. Heat a little oil in a skillet and fry the mixture. Season with black pepper and chicken bouillon powder to taste. Bring to a boil, add the cilantro sprigs, and set aside.
2

Briefly dip each tortilla in hot oil.
3

Wash and sanitize the chopped lettuce.
4

Drain the oil from the tuna.
5

Dip each tortilla in the tomato sauce, fill with flaked tuna, fold, and arrange them one by one until finished. Pour more sauce over the tortillas, top with chopped lettuce and sour cream.