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