Tuna Enchilada

Prep Time5 min
Time to Table5 min

A tantalizing variation to the usual brunch which also works well as lunch or dinner during the week.


2 cans (80 g each) Clover Leaf Flaked Light Tuna in Olive Oil & Chili Pepper tri-pack (or Flaked Light Tuna in Olive Oil tri-pack), drained & reserve oil from one can
1 cup grated mozzarella cheese
½ cup prepared salsa (mild or spicy)
2 soft corn tortillas
2 tbsp sour cream


  1. Combine the Clover Leaf tuna (including the olive oil from 1 can) with ½ of the cheese and ½ of the salsa in a saucepan over high heat for 3 minutes.
  2. Spoon the mixture evenly over the tortillas and roll up to enclose the filling. Place the rolls side by side in a baking dish.
  3. Top the tortillas with the remaining salsa and cover with the remaining cheese. Place under a broiler for 2 minutes.
  4. Serve immediately with a dollop of sour cream.


  • Garnish with cilantro (optional).
  • Serve with refried beans & rice (optional).
  • Try a tex mex shredded cheese variety instead of the mozzarella (optional).
  • This recipe works well with whole wheat tortillas, in place of corn tortillas.
  • Kids will enjoy this recipe using Sundried Tomato & Basil Flavoured Tuna.



per serving
% Daily
Fat36 g48%
Saturated Fat11 g
Trans Fat0 g
Saturated + Trans55%
Carbohydrate17 g
Fibre3 g11%
Sugar2 g2%
Protein29 g
Cholesterol55 mg
Sodium800 mg35%
Potassium150 mg3%
Calcium400 mg31%
Iron0.5 mg3%

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