Old El Paso Enchilada Dinner Kit With Flour Tortillas, Enchilada Sauce & Seasoning Mix, 14 oz.
Allergens / Disclaimer
Benefits / Consumer Statements
- 0g Trans Fat
- Provides Energy
- NCC Disclosure Required
- 0g Trans Fat
|Amount Per Serving||As Packaged|
|% Daily Value *|
|Total Fat 4g||5%|
|Trans Fat 0g|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Incl. Added Sugars 1g||1%|
|*Based on a 2,000 calorie diet.|
Make 6 Enchiladas in 3 Easy Steps!
You Will Need: 1 Lb Uncooked Boneless Skinless Chicken Breasts, 1 Tablespoon Butter, 1/2 Cup Water, 3/4 Cup Shredded Cheddar Cheese (3 oz) and Foil
1. Heat oven to 400°F for 11x7-inch or 8- or 9-inch square glass or nonstick pan (or 425°F for shiny metal pan). Cut chicken into 1/4- to 1/2-inch pieces. Melt butter 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. 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. Cover pan with foil. Bake 20 to 25 minutes or until cheese is melted and enchiladas are heated through. Top as desired. Refrigerate leftovers.
Ratings and Reviews
Creamy Green Chile Chicken Enchiladas
This creamy chicken enchilada recipe is as delicious as it is impressive, yet it's easy to make! It's the perfect flavor combo with a hint of heat, ready in just 30 minutes. Simply cut chicken breasts into strips, and cook them with cream cheese and mild green chiles for a creamy enchilada filling. Spoon the mixture onto tortillas, and top with Old El Paso™ Green Chile Enchilada Sauce and cheese. Creamy Green Chile Chicken Enchiladas don't get any easier or tastier than this!Get Recipe