Old El Paso Enchilada Dinner Kit

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Old El Paso Enchilada Dinner Kit, 14 OzEnchilada 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. Heat oven to 400degF for 11 x 7-inch or 8- or 9-inch square glass, dark or nonstick pan (or 425degF 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. 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. Warnings CONTAINS WHEAT INGREDIENTS.

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