• 4 large flour tortillas (10-inches)
  • FILLING
  • 2 (170 g) cans clover leaf flaked solid white tuna packed in water , drained
  • 3/4 cup salsa
  • 1/2 cup monterey jack cheese or 1/2 cup mozzarella cheese , grated
  • 1/4 cup cilantro , chopped (optional)
  • SAUCE
  • 3 tablespoons vegetable oil
  • 1 onion , chopped
  • 2 garlic cloves , chopped
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon all-purpose flour
  • 1 (370 ml) can Carnation Evaporated Milk (regular, 2% or fat-free)
  • 1/4 cup monterey jack cheese or 1/4 cup mozzarella cheese , grated
  • GARNISH
  • 1/4 cup cilantro , chopped
  • 3 green onions , chopped
  • 1 Preheat oven to 375°F Grease an 8×8-inch baking dish.
  • 2 Arrange tortillas on a flat surface.
  • 3 FILLING:.
  • 4 Combine ingredients for filling in a bowl. Place 1/2 cup filling in the center of each tortilla. Fold top and bottom of tortilla over filling, Roll up tortilla from open end and place in prepared dish, seam side down.
  • 5 SAUCE:.
  • 6 Heat oil in large saucepan on medium heat. Add onion and garlic and gently cook for 2-3 minutes until tender., Add next 4 ingredients. Cook for 3 minutes, stirring often. Add evaporated milk, bring to a boil, lower heat and cook until thickened, 3-5 minutes. Pour over tortillas,. Sprinkle with remaining cheese.
  • 7 Bake in preheated oven 20-25 minutes, until bubbling. Remove and sprinkle with cilantro and green onions. Let sit 5 minutes before serving.
  • 8 TIPS: Use part Skim Mozzarella cheese as a healthier option,.
  • 9 Sauce can be made a day ahead and refrigerated until ready to use.
  • 10 Serve with store bought guacomole and your favorite veggies!