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Old El Paso Mild Green Chile Enchilada Sauce, Value Size
Old El Paso Mild Green Chile Enchilada Sauce, Value Size
28 oz
About
Details
Put enchiladas on the menu tonight with the help of Old El Paso Mild Green Chile Enchilada Sauce. The delicious blend of green chile peppers and Mexican-inspired spices makes it a perfect green enchilada sauce for all your casseroles, salads, soups and other Mexican food creations. The can includes a recipe for making ten six-inch enchiladas for a weeknight meal option.
• Enchilada sauce that the whole family will love
• Includes recipe for making enchiladas
• Green sauce adds flavor to your Mexican dishes
• Perfect enchilada sauce for casseroles, soups and more
• Pairs with Old El Paso tortillas and beans
• Box Tops For Education Participating Product: Give back to schools with Old El Paso - Download the Box Tops App to learn more & start earning cash for schools in need today
Ingredients
Water, Green Chile Pepper Puree, Green Chiles, Modified Corn Starch, Soybean Oil. Contains 2% Or Less Of: Sugar, Salt, Jalapeno Pepper, Corn Syrup, Hydrolyzed Corn Protein, Citric Acid, Spice, Natural Flavor, Distilled Vinegar, Molasses, Celery Seed Extract, Garlic Powder, Artificial Color, Acetic Acid (preservative), Calcium Chloride.
Directions
Creamy Chicken and Chile Enchiladas: Prep Time: 15 Minutes Start to Finish: 30 Minutes, 1 lb uncooked chicken breast strips, 1 package (8 oz) cream cheese, cut into cubes, 1 can (4.5 0z) old El Paso chopped green chiles, 1 package (8.2 oz) Old El Paso flour tortillas for soft tacos & fajitas (6 inches), 24 cups Old El Paso green chile enchilada sauce (from 28-oz can), 3/4 cup shredded cheddar cheese (3 oz). 1. Heat oven to 400 degrees F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. 2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Stir in cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted. 3. Spoon chicken filling onto tortillas, roll up and place seam down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.
Refrigerate unused portions.
Warnings
Does Not Contain Declaration Obligatory Allergens.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 25
- Total Fat 1.5g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 270mg12%
- Total Carbohydrate 3g1%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 0g
Details
Put enchiladas on the menu tonight with the help of Old El Paso Mild Green Chile Enchilada Sauce. The delicious blend of green chile peppers and Mexican-inspired spices makes it a perfect green enchilada sauce for all your casseroles, salads, soups and other Mexican food creations. The can includes a recipe for making ten six-inch enchiladas for a weeknight meal option.
• Enchilada sauce that the whole family will love
• Includes recipe for making enchiladas
• Green sauce adds flavor to your Mexican dishes
• Perfect enchilada sauce for casseroles, soups and more
• Pairs with Old El Paso tortillas and beans
• Box Tops For Education Participating Product: Give back to schools with Old El Paso - Download the Box Tops App to learn more & start earning cash for schools in need today
Ingredients
Water, Green Chile Pepper Puree, Green Chiles, Modified Corn Starch, Soybean Oil. Contains 2% Or Less Of: Sugar, Salt, Jalapeno Pepper, Corn Syrup, Hydrolyzed Corn Protein, Citric Acid, Spice, Natural Flavor, Distilled Vinegar, Molasses, Celery Seed Extract, Garlic Powder, Artificial Color, Acetic Acid (preservative), Calcium Chloride.
Directions
Creamy Chicken and Chile Enchiladas: Prep Time: 15 Minutes Start to Finish: 30 Minutes, 1 lb uncooked chicken breast strips, 1 package (8 oz) cream cheese, cut into cubes, 1 can (4.5 0z) old El Paso chopped green chiles, 1 package (8.2 oz) Old El Paso flour tortillas for soft tacos & fajitas (6 inches), 24 cups Old El Paso green chile enchilada sauce (from 28-oz can), 3/4 cup shredded cheddar cheese (3 oz). 1. Heat oven to 400 degrees F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. 2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Stir in cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted. 3. Spoon chicken filling onto tortillas, roll up and place seam down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.
Refrigerate unused portions.
Warnings
Does Not Contain Declaration Obligatory Allergens.
Common questions
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