Ted Allen's Hickory Smoked Tuna Enchiladas

With a little black pepper and chili powder, celebrity chef Ted Allen's tuna enchiladas will have you saying ole!

Ted Allen’s Hickory Smoked Tuna Enchiladas

With a little black pepper and chili powder, celebrity chef Ted Allen’s tuna enchiladas will have you saying ole!

-Recipe courtesy of Starkist

Ted Allen

Tuna is no longer limited to just sandwiches and salads. Emmy Award winning chef Ted Allen gives the fish a Mexican twist in the recipe below.

Makes 4 Servings

Ingredients:Hickory Smoked Tuna Enchiladas

3 pouches (4.5 oz) of StarKist Tuna Creations hickory smoked tuna

1 large red onion, sliced thin

Extra virgin olive oil or vegetable oil

1 large poblano pepper or bell pepper, preferably red or yellow (green is too strong), sliced thin

1 clove garlic, chopped fine

½ teaspoon Kosher salt

¼ teaspoon black pepper

1 teaspoon chili powder

½ teaspoon cumin

1 16-ounce can black beans, drained and rinsed

1 package fresh corn tortillas, about 7 inches in diameter

1 16-ounce can prepared salsa

1 and ½ cups cheddar or Monterey jack cheese

Cilantro or parsley, chopped fine

Sour cream


1. In a sauté pan over medium heat, add a tablespoon of oil and sauté the onion until soft, about five minutes. Add peppers, garlic, chili powder salt, and pepper, and sauté for another three minutes. Remove from heat and place in a large mixing bowl. Add beans and tuna and/or salmon and stir to combine.

2. Preheat oven to 350. Spray a 9-by-13-inch baking dish with cooking spray, then spoon enough salsa to barely cover the bottom.

3. Heat a dry sauté pan over medium heat and warm the tortillas, one or two at a time, depending on the size of the pan (don’t skip this step; it softens the tortillas and prevents them from cracking when rolled). Spoon about ½ cup of filling on each tortilla, roll them into an enchilada shape, and place in the pan, seam down. Continue until pan is full; you should get about 15 enchiladas. Pour remaining salsa over the middle of the enchiladas, spreading it to cover most, but not all, of the tortillas. Top with cheese. Bake 25-30 minutes, until cheese is melted. Serve with cilantro or parsley and sour cream.

To discover more awesome recipes from star chefs, check out BettyConfidential’s Recipe File.

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