Tuna Seafood Enchiladas  By Montana Heart Song on March 26, 2008
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timers       1. 226.79 g cream cheese     2. 1 (113.39 g) can
mild diced green chilies     3. 4.92 ml cumin     4. 1 (396.89
g) can chunk style albacore tuna, drained     5. 1 (304.75 g)
can campbell's Campbell southwest-style pepper jack soup     6.
3 tomatillos, skinned finely chopped (optional)     7. 1 (793.78
g) can la victoria mild green enchilada sauce     8. 10-12
medium size corn tortillas     9. Pam cooking spray       1.
236.59 ml shredded monterey jack cheese (optional)     2. 2
sliced Avocados     3. 14.79 ml lemon juice     1. In mixing
bowl, add cream cheese, mild diced green chilies (the whole
can), cumin. Mix well until smooth. Add the tuna, if large
chunks, take a fork and split. Mix lightly. Add the soup and
tomatillos and mix.   2. In large diameter sauce pan warm the
enchilada Sauce.   3. Spray Pam on 9 X 13 pan.   4. Preheat over
375*.   5. Dip each tortilla in the