This recipe has been made in my family for a long time. A friend of my mom taught it to her when she was a child. On occasions when we gather, we always prepare them and they are a success.
For the sauce: add the 2 cooked tomatoes, 2 chipotle peppers, the clove of garlic, and half a teaspoon of salt to the blender. Sauté the sliced onion and pour the sauce into that pan. Let it boil.
Filling for the enchilada: Drain the water or oil from the tuna and mix with the onion and chopped tomato. Add a little salt. Fry the tortillas, making sure they don’t get too browned, rather soft.
Fill with tuna and roll each one. Cover with chipotle sauce.
You can serve with cream, cheese, onion slices, and avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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