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Old El Paso
Enchilada Dinner Kit

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Details

13.27 oz
SKU / UPC: 046000287393

Nutrition

Nutrition Facts
Serving Size 1-1/2 tortillas, 1/4 c enchilad
Servings Per Container 4
Amount Per Serving
Calories 150Calories from Fat 30
% Daily Value*
Total Fat 3.5g5%
Saturated Fat 1g4%
Trans Fat 1g 
Cholesterol 0mg 0%
Sodium 1030mg43%
Total Carbohydrate 27g9%
Dietary Fiber   7%
Sugars 2g 
Protein 3g 
Vitamin A8%
Vitamin C0%
Calcium2%
Iron 6%

Ingredients

Enchilada Sauce: Tomato Puree (Water, Tomato Paste), Water. Contains less than 2% of: Salt, Sugar, Chili Pepper, Distilled Vinegar, Spice, Modified Corn Starch, Garlic Powder, Citric Acid. Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Soybean Oil, Glycerin, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Fumaric Acid), Corn Syrup Solids. Contains less than 2% of: Salt, Potassium Sorbate and Calcium Propionate (preservatives), Monoglycerides, Dough Conditioner (Salt, Wheat Starch, Enzymes), L-Cysteine Hydrochloride. Seasoning Mix: Maltodextrin, Corn Starch, Salt, Chili Pepper, Monosodium Glutamate. Contains less than 2% of: Sugar, Natural Flavor, Partially Hydrogenated Soybean Oil, Silicon Dioxide (anticaking agent), Modified Corn Starch, Yeast Extract, Ethoxyquin (preservative).

Directions

Make 6 Enchiladas in 3 Easy Steps! You Will Need: 1 lb. uncooked boneless skinless chicken breasts, 1 tablespoon margarine or butter, 1/2 cup water, 3/4 cup shredded cheddar cheese (3 oz.) and foil. 1. Cook a great filling. Heat oven to 400F for 11 x 7-inch or 8- or 9-inch square glass, dark or nonstick pan (or 425F for shiny metal pan). Cut chicken into 1/4- to 1/2-inch pieces. Melt margarine in 10-inch skillet over medium-high heat. Add chicken; cook and stir until no longer pink. Stir in water and seasoning mix. Cook uncovered 4 to 8 minutes, stirring occasionally, until thickened. 2. Assemble the enchiladas. Grease pan. Spoon 1/3 cup chicken filling on each tortilla; roll up. Place seam sides down in pan. Pour both pouches of enchilada sauce over enchiladas; spread evenly. Top with cheese. 3. Bake them up. Cover pan with foil. Bake 20 to 25 minutes or until cheese is melted and enchiladas are heated through. Top as desired. Refrigerate leftovers. Try it with Beef! Brown 1 lb. lean ground beef instead of chicken; omit margarine. Drain beef before stirring in water and seasoning mix.