: 6 G/F Tuna Enchiladas
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 packet tuna in water(3 oz)
1 large can tuna in water(12 oz)
1/2 jar G/F enchilada sauce *Note: Standard Enchilada sauce will have corn/soy/wheat gluten in it. Make sure you get Gluten Free otherwise use alternate sauce of choice or even a soup.
1/2 jar salsa
10 each cherry tomatoes — cut in 1/2″ or 3rds if large
1 small canned corn
1/2 each red bell pepper — chopped
1/2 each green bell pepper — chopped
2 each spring onion
4 ounces mushrooms — baby bella sliced
12 each cabbage leaves — pulled off whole
1 teaspoon old Bay Seafood seasoning *again…make sure G/F!
1/2 jar salsa
3 ounces fat free
goat cheese — crumbled
1/2 cup parmesan cheese — shredded
*You can use cheddar or any cheese of choice. The ones I used didn’t get “stringy” when melted.
Preheat oven to 375F
Spray bottom of cooking pan with non stick cooking spray
Carefully pull off cabbage leaves from whole cabbage and put in large pot of boiling water.
Boil cabbage leaves whole for about 15 min until soft *need to get that cabbage spine nice and soft.
Drain and rinse with cold water.
While cabbage is boiling chop all fresh veg and mix together the first 10
ingredients adding tuna last. Sprinkle with the .
Lay out one cabbage leaf and put about 1/2 cup filling in it. Wrap and take
another leaf to wrap around the first leaf that has the filling and place seam side down in
baking dish. Continue until complete. If you have left over filling, put on top of cabbage enchiladas
Top your enchiladas w/ remaining 1/2 jar of salsa. Sprinkle w/ cheeses, spray alum. foil on the side that will come in contact w/enchiladas, with non-stick spray. Cover and bake 25 min. Remove foil topping and continue for 10 min.
“Enchiladas using cabbage leaves not Tortillas”