This fun, easy spin on enchiladas is one of my favorites.  The tuna works as a cheap, healthy protein source and this dish is satisfying without being too rich.  If you chose to make this dish with a red salsa instead of green, be sure to add a few Tbsp of lemon juice to the mix.

Yield: 4 – 6 servings; Prep Time: 20 minutes; Cook Time: 20 minutes

• 1 tsp evoo
• 1 medium green bell pepper, finely chopped
• 1 medium red onion, finely chopped
• (2) 10 oz cans tuna
• 1/2 cup plus 1 cup green tomatillo salsa
• 12 small corn tortillas
• 4 Tbsp light half and half
• 3/4 cup reduced-fat shredded taco or Mexican-style cheese

1. Preheat the oven to 350 degrees Farenheit.  Heat evoo in a large pan over medium heat.
2. Add onion and peppers to oil and brown, about 7 minutes.
3. Add tuna and 1/2 cup salsa to veggies and cook 2 more minutes.  Remove from heat.
4. Spoon 2 T filling into each tortilla and place into a 8×11 inch casserole, seam-side down.  Too keep tortillas from cracking and breaking, it is helpful to cover them with a damp paper towel and microwave for 30 seconds.
5. In a separate bowl, stir together the last cup of salsa with half and half.  Spoon mixture over enchiladas.
6. Sprinkle cheese evenly over casserole and bake 20 minutes.