Dreamy corn and tuna tortilla bake

The moment we tried these creamy tortilla rolls (cooked like enchiladas but with a really comfort food twist), it became a new favorite addition in our menu line up. It’s a great option for the winter as we move indoors more and you’re looking for something that will satisfy that winter hunger. For a lighter version that is healthier for you, use half-and-half cream instead of whipping cream, organic fresh or frozen corn and whole wheat/multigrain tortillas, and go easy on how much filling you put in each tortilla.

Ingredients

Olive oil

1/2 cup onion, diced

¾ to 1 cup of half and half cream or heavy cream

4 ouces of cream cheese

1 tsp ground cumin

1/2 tsp of garlic powder

1 ½ cup of sweet corn

1 can of skipjack tuna

4 tortillas

3/4 cup of shredded marble cheese or a mix of old cheese and Monterrey jack

Preheat oven to 425 F. In a small pan, heat up some olive oil over medium heat and cook the onion. Then slowly add in cream and whisk, next add in cream cheese and whisk, add cumin and garlic powder and keep whisking until you have a thick cream sauce, add more cream if needed if it gets too thick but you do want it to be more thick then runny. Add in corn and tuna and incorporate fully, cook for another minute or two. Grab a baking dish and open up a tortilla, spread half the mixture in one tortilla, fold on both sides and then roll it slowly. Grab your other tortillas and do the same. Spread shredded cheese on top and cook in the oven for 7-8 minutes. Serve with any desired toppings. Great with a bit of cilantro on top or cut up chives.