Albacore Enchiladas
- 1 can cream of mushroom soup
- ½ can milk
- 6 flour tortillas
- 1 cup cooked Albacore, flaked
- 1½ to 2 cups grated cheese
- 1 chopped onion
- 1 small can sliced olives
- 2 green onions, chopped
Blend can of soup with milk. On each tortilla, put tuna, some cheese, a tablespoon of soup mixture, and a few olives and onions. Roll up tortilla and set into a lightly oiled baking dish. Do all 6 tortillas in the dish. Pour remaining soup over all. Sprinkle with cheese, a few olives and green onions. Bake at 350 for 30 minutes.
Recipe courtesy of Kathy Fosmark