Ingredients:
1 (10 3/4 ounce) cans cream of chicken soup
1/2 cup light sour cream
1 (4 ounce) cans chopped green chilies
2 tablespoons butter
1 teaspoon cumin or 1 teaspoon chili powder
1/2 cup chopped onions
2 (12 ounce) cans albacore tuna, drained
6 -8 flour tortillas
1 cup shredded cheddar cheese
Directions:
Combine soup, sour cream, and chiles.
Iin saucepan, saute onion, and cumin in butter until onion is tender.
Stir in 1/2 cup of soup mixture into onion. Add tuna and mix.
Spread 1/3 cup of mixture into tortilla, roll up. Place tortillas in greased 13×9 inch pan.
Spread remaining soup over tortillas. Cover with foil.
Bake at 400 degrees for 20 minutes.
Uncover. Sprinkle with cheese. Bake, uncovered, 5-10 minutes or until cheese melts.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.