Tuna Seafood Enchiladas

Ingredients

• 8 ounces cream cheese

• 1 (4 ounce) can mild diced green chilies
• 1 teaspoon cumin

• 1 (14 ounce) can chunk style albacore tuna, drained

• 1 (10 3/4 ounce) can campbell's Campbell southwest-style pepper jack soup
• 3 tomatillos, skinned finely chopped (optional)

• 1 (28 ounce) can la victoria mild green enchilada sauce
• 10-12 medium size corn tortillas
• Pam cooking spray

Garnish

• 1 cup shredded monterey jack cheese (optional)
• 2 sliced avocados
• 1 tablespoon lemon juice

Directions

1. 1

   In mixing bowl, add cream cheese, mild diced green chilies (the whole can), cumin. Mix well until smooth. Add the tuna, if large chunks, take a fork and split. Mix lightly. Add the soup and tomatillos and mix.

2. 2

   In large diameter sauce pan warm the enchilada Sauce.

3. 3

   Spray Pam on 9 X 13 pan.

4. 4

   Preheat over 375*.

5. 5

   Dip each tortilla in the sauce quickly, drain over saucepan and fill with a spoon of tuna mixture.on the lower portion. Roll up, and put in pan, seam side down.

6. 6

   If you are going to cook immediately pour the enchilada sauce over the top.

7. 7

   Cover and bake 20 minutes.

8. 8

   Last five minutes of baking, sprinkle shredded cheese down the middle if desired.

9. 9

   Garnish with sliced avocados dipped in lemon juice for each individual serving.

10. 10

    Note: If making ahead and refrigerating, do not pour the enchilada sauce over the dish until it is ready to go in the oven.