Easy Canned Tuna Enchiladas Recipe

Coming up with budget-friendly dinner ideas that actually taste good can feel like an impossible task sometimes. Between busy weeknights, picky eaters, and trying to stretch those grocery dollars, it’s tempting to fall back on the same old meals week after week. That’s why I’m excited to share these canned tuna enchiladas – they’re wallet-friendly, quick to put together, and bring some welcome variety to weeknight dinners. Made with pantry staples you probably already have on hand, they’re a creative twist on both Mexican and seafood classics that your whole family will enjoy.

What Kind of Canned Tuna Should I Use?

For enchiladas, you’ll want to start with chunk light or solid white albacore tuna – both packed in water rather than oil will work best for this recipe. Chunk light tuna tends to be more affordable and has a milder flavor that works well with Mexican seasonings, while solid white albacore has a firmer texture and slightly more pronounced taste. When opening your cans, make sure to drain the tuna really well to keep your enchiladas from becoming soggy. If you’re watching your sodium intake, look for low-sodium versions, since you’ll be getting plenty of flavor from the other ingredients in this recipe.

Options for Substitutions

This budget-friendly recipe is pretty adaptable and works well with several substitutions:

• Cream of chicken soup: You can swap this with cream of mushroom or cream of celery soup. For a homemade option, mix 1 cup milk with 3 tablespoons flour, 3 tablespoons butter, and chicken bouillon to taste.
• Tuna: While tuna is the star here, you can use canned chicken, salmon, or even leftover cooked chicken or turkey. Just make sure to drain and flake the meat well.
• Sour cream: Plain Greek yogurt works great as a healthier alternative. You’ll get the same creamy texture with a bit more protein.
• Green chiles: No canned green chiles? Try using fresh diced jalapeños (remove seeds for less heat), or even a few tablespoons of your favorite salsa.
• Mexican cheese blend: Any melting cheese works here – try cheddar, Monterey Jack, or a combination. Even mozzarella will do in a pinch.
• Parsley: Feel free to use cilantro instead, or skip the herbs altogether if you’re not a fan.
• Tortillas: Corn tortillas can replace flour ones – just warm them slightly before rolling to prevent cracking. They’ll give your enchiladas a more authentic taste too!

Watch Out for These Mistakes While Cooking

The biggest challenge when making tuna enchiladas is preventing them from becoming dry, so be sure to drain your tuna well but avoid pressing out all the natural juices – you want to keep some moisture to maintain the filling’s texture. A common mistake is overstuffing the tortillas, which can lead to tearing and difficult rolling – stick to about 3-4 tablespoons of filling per tortilla for the perfect balance. When warming your tortillas, don’t skip this crucial step or let them get too crispy – just heat them briefly in a dry skillet or microwave between damp paper towels until they’re pliable but not crisp, which helps prevent cracking during rolling. For the best results, cover your baking dish tightly with foil during the first part of baking to keep the enchiladas moist, then uncover for the last 10 minutes to achieve that perfect golden top.

What to Serve With Tuna Enchiladas?

These tuna enchiladas are filling on their own, but they pair wonderfully with some classic Mexican-inspired sides. A simple serving of Mexican rice or cilantro-lime rice makes the perfect base, while refried or black beans add extra protein and that authentic restaurant feel. I love to add some freshness to the plate with a crisp side salad topped with diced avocado and a squeeze of lime juice. For those who like extra toppings, set out bowls of shredded lettuce, diced tomatoes, and extra sour cream so everyone can customize their plate.

Storage Instructions

Keep Fresh: These tuna enchiladas will stay good in the fridge for up to 3 days when stored in an airtight container. The flavors actually get better after a day as everything melds together! If you’ve got leftovers, just cover the baking dish tightly with foil or transfer portions to sealed containers.

Freeze: Want to make these ahead? You can freeze the assembled enchiladas before baking – just wrap the baking dish well with foil and freeze for up to 2 months. They also freeze great after baking – just portion them out in freezer-safe containers and pop them in the freezer for up to 3 months.

Warm Up: To reheat refrigerated enchiladas, pop them in the oven at 350°F for about 20 minutes or until heated through. If frozen, thaw overnight in the fridge first. You can also microwave individual portions for 2-3 minutes, though the tortillas might be a bit softer this way.

Preparation Time	15-20 minutes
Cooking Time	25 minutes
Total Time	40-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-160 g
• Fat: 130-150 g
• Carbohydrates: 150-160 g

Ingredients

• 1 can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 can (4.5 ounces) chopped green chiles
• 2 tablespoons butter
• 1/2 cup chopped onions
• 1 tablespoon ground cumin
• 2 cans (12 ounces each) tuna
• 10 (7 inch) tortillas
• 2 cups shredded mexican cheese
• 1 cup chopped parsley

Step 1: Prepare the Oven and Soup Mixture

Preheat your oven to 400°F (200°C) to start.

In a bowl, combine 1 can of cream of chicken soup, 1/2 cup of sour cream, and 1 can (4.5 ounces) of chopped green chiles.

Stir until well mixed and set the mixture aside for later use.

Step 2: Sauté the Onion and Cumin

Chop 1/2 cup of onion finely.

In a pan over medium heat, melt 2 tablespoons of butter.

Add the chopped onion and 1 tablespoon of ground cumin to the pan.

Sauté the mixture until the onion becomes tender and translucent, which should take a few minutes.

Step 3: Prepare the Tuna Filling

Drain 2 cans (12 ounces each) of tuna and add them to the pan with the sautéed onion.

Pour in 1/2 cup of the prepared soup mixture.

Stir everything together until the ingredients are well combined.

Then, turn off the heat to prevent overcooking.

Step 4: Assemble the Enchiladas

Lightly spray the bottom of a 9″x13″ baking pan with non-stick spray to prevent sticking.

Take a tortilla and spread about 1/3 cup of the tuna mixture along the center.

Roll it up tightly and place it seam side down in the prepared baking pan.

Repeat this process with the remaining tortillas until all are filled and arranged in the pan.

Step 5: Add the Soup Mixture and Bake

Spoon the remaining soup mixture evenly over the rolled tortillas in the baking pan.

Cover the pan with aluminum foil to keep the moisture in.

Bake the tuna enchiladas in the preheated oven for 20 minutes.

Step 6: Add Cheese and Finish Baking

After 20 minutes, carefully remove the foil and sprinkle 2 cups of shredded Mexican cheese over the top of the tortillas.

Return the pan to the oven and bake uncovered for an additional 5 minutes, or until the cheese has melted and is bubbly.

Step 7: Garnish and Serve

Once the enchiladas are finished baking, remove them from the oven.

Garnish the dish with 1 cup of chopped parsley for added color and flavor.

Serve the enchiladas hot and enjoy your delicious meal!