250 g button mushrooms, sliced
125 g Mozzarella, grated
100 ml sour cream
2 x tins of tuna in brine, drained
1 x tin of sweetcorn, drained
1 tbsp corn oil
A handful of spring onions, chopped
A delicious baked fish dish‚ full of veg and packed with flavour, this is an easy twist on a classic Mexican favourite
Kit contains: 8 x Old El Paso Soft Corn Tortillas, 1 x Old El Paso Original Enchilada Spice Mix, 1 x Old El Paso Tomato Sauce
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and lightly grease a large ovenproof dish. Heat the oil in a large pan and stir-fry the spring onions and mushrooms over a medium heat for 3-4 minutes, until softened.
2 Mix the Old El Paso Original Enchilada Spice Mix with both sachets of the Old El Paso Tomato Sauce and 150ml of hot water.
3 Pour half of this mixture over the vegetables, add the sweetcorn and tuna and simmer for 3-4 minutes, stirring occasionally. Stir in half the cheese and sour cream.
4 Warm the Old El Paso Soft Corn Tortillas, following the instructions on the pack.
5 Grab an Old El Paso Soft Corn Tortillas, spoon some of the tuna and cheese mixture down the centre. Roll and place, fold-side down, in the dish. Repeat with the remaining Old El Paso Soft Corn Tortillas and tuna mix. Pour the remaining sauce over the top and scatter with the leftover cheese. Bake for 10 minutes until golden and bubbling.
Make it your way:
Take straight from the oven, hot and bubbling, and let people tuck in!