Tuna Enchiladas

• 1 (12 1/2 ounce) can tuna
• 2 cups shredded monterey jack cheese
• 1 large onion, chopped
• 1 garlic clove, minced
• oil
• 1 (14 1/2 ounce) can Italian-style tomatoes
• 1 (8 ounce) can tomato sauce
• 1/4 cup tomato paste
• 1/4 cup diced green chilis
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 8 corn tortillas

1. Drain tuna and combine with 1 cup cheese.
2. Cook onion and garlic in 1 tablespoon oil until onion is tender.
3. Stir in tomatoes, tomato sauce, tomato paste, chiles, cumin, oregano, sugar and salt.
4. Simmer 15 minutes.
5. Spoon 1/2 cup sauce over bottom of a 2-quart shallow baking dish.
6. One at a time, soften tortillas by frying briefly in oil.
7. Place equal amounts of tuna mixture on each tortilla, roll and place seam-side down in prepared baking dish.
8. Pour remaining sauce over enchiladas.
9. Top with remaining cheese.
10. Bake at 375 degrees 20 to 25 minutes.

tuna, shredded monterey jack cheese, onion, garlic, oil, italianstyle tomatoes, tomato sauce, tomato paste, green chilis, cumin, oregano, sugar, salt, corn tortillas

Taken from www.food.com/recipe/tuna-enchiladas-216933 (may not work)