Tunachiladas

• 1 (10 3/4 ounce) can cream of chicken soup
• 12 cup light sour cream
• 1 (4 ounce) canchopped green chilies
• 2 tablespoons butter
• 1 teaspoon cumin or 1 teaspoon chili powder
• 12 cup chopped onion
• 2 (12 ounce) cans albacore tuna, drained
• 6 -8 flour tortillas
• 1 cup shredded cheddar cheese

1. Combine soup, sour cream, and chiles.
2. In saucepan, saute onion, and cumin in butter until onion is tender.
3. Stir in 1/2 cup of soup mixture into onion.
4. Add tuna and mix.
5. Spread 1/3 cup of mixture into tortilla, roll up.
6. Place tortillas in greased 13x9 inch pan.
7. Spread remaining soup over tortillas.
8. Cover with foil.
9. Bake at 400 degrees for 20 minutes.
10. Uncover.
11. Sprinkle with cheese.
12. Bake, uncovered, 5-10 minutes or until cheese melts.

cream of chicken soup, light sour cream, green chilies, butter, cumin, onion, cans albacore tuna, flour tortillas, cheddar cheese

Taken from www.food.com/recipe/tunachiladas-170941 (may not work)