Tuna Enchiladas

    1 hour 20 min

    A simple, yet delicious tuna dish that's easy to make. Tuna is marinated, dredged in flour, pan-fried with onion and green pepper, mixed with salsa, rolled in flour tortillas and baked with salsa and grated cheese.

    11 people made this

    Makes: 8 enchiladas

    • 450g tuna or swordfish fillets, cleaned, washed and cubed
    • 125ml Italian-style salad dressing
    • 4 tablespoons plain flour
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 1 green pepper, diced
    • 450g salsa
    • 8 flour tortillas
    • 225g grated Cheddar cheese

    Prep:20min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hr20min 

    1. Combine fish cubes with Italian dressing. Let marinate for at least 30 minutes. Dredge fish cubes in flour and set aside.
    2. Preheat oven to 180 C / Gas 4. Lightly oil a 20x30cm baking tin.
    3. In a non-stick frying pan, heat olive oil over medium high heat. Add onions and green pepper. Cook slowly, stirring occasionally until vegetables are soft. Stir in fish cubes and cook until fish is soft, about 5 minutes. Stir in half of the salsa and remove mixture from heat.
    4. Spoon mixture into tortillas, roll up and place seam down in prepared dish. Spoon remaining salsa over the enchiladas and sprinkle with grated cheese.
    5. Bake in preheated oven for 15 minutes.


    If you can get your hands on king or Spanish mackerel fillets, use these instead of tuna or swordfish.

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    Reviews in English (10)


    This recipe was delicious. And, I don't know what ASIMPSON7 is talking about in their review. Why is it hard to understand where the calories come from? There's oil, there's salad dressing, there's cheese, plus the fish and tortillas. You learn something new every day, I suppose. Yes, that pizza you've been enjoying all of these years, it HAS calories!  -  16 Jun 2003  (Review from Allrecipes US | Canada)


    Even my wife, who pnly likes reef fish, loved this recipe. It helps to temper the strong taste if when you cube the fish you cut out the dark meat right around the backbone area  -  11 Aug 2001  (Review from Allrecipes US | Canada)


    Delicious recipe! Great change of pace for fish. And it's easy to cube the fish if you use kitchen shears.  -  25 Oct 2005  (Review from Allrecipes US | Canada)