Tuna Fish Enchiladas

Ingredients

4 small cans of Tuna Fish
1/2 of 8 oz cream cheese
8 oz sour cream
1 can of diced tomato
1 small can salsa (mild or hot)
1 cup vegetable broth
1 stalk green onion
1 small shallot (minced)
10 flour tortillas
Cheddar cheese to taste
1 cube Greek Nablus cheese (option)

Equipment: Blender and 9" casserole dish (rectangular)
Oven: 350F or 375F

Method:

1. Pour the tuna fish into a bowl and add scallion (sliced), shallot, salt and pepper to taste. Add 1/4 of the cream cheese into the tuna fish mixture. Stir it until all is blended and set aside.
2. Spray the rectangular casserole dish.
3. Warm the tortilla so it's easily folded. Put 2 or 3 tbsp of the tuna fish mixture in the middle of the warm tortilla and roll it carefully. Then lay it in the casserole dish. Do the same to all 10 tortillas.
4. Put the vegetable broth, cream cheese, nablus cheese, cheddar cheese, diced tomatoes, salsa, a pinch of salt and pepper into the blender. Blended them until all mixture are fully mixed.
5. Then pour the blended mixture into the casserole dish containing the rolled tortillas.
6. Sprinkle either mix cheeses or cheddar cheese or mozarella cheese on top of the blended mixture.
7. Baked it for 25 to 30 minutes and let it cool for 5 to 10 minutes before eating.
8. Serve with salad.