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Old El Paso Chicken Enchiladas
Old El Paso Chicken Enchiladas
20 oz
About
Details
Enjoy our enchiladas made with a traditional Ancho chile sauce, strips of chicken breast, a blend of Colby and Monterey Jack cheeses and onions wrapped in a toasted homestyle corn tortilla. Perfect for two!
Inspected for wholesomeness by U.S. Department of Agriculture.
Ingredients
Ancho Chili Sauce (water, Tomato Puree, Ancho Pepper, Modified Corn Starch, Spice, Sugar, Sea Salt, Soybean Oil, Citric Acid, Onion Powder, Autolyzed Yeast Extract, Garlic Powder, Hydrolyzed Corn Protein, Xanthan Gum, Natural Flavor, Autolyzed Yeast), Corn Tortilla (water, Limed Corn Flour, Cellulose Gum), Cooked White Chicken Meat (chicken, Water, Modified Corn Starch, Isolated Soy Protein, Salt, Sodium Phosphate), Reduced Sodium Colby Cheese (milk, Cheese Cultures, Salt, Enzymes, Annatto Extract), Reduced Sodium Monterey Jack Cheese (milk, Cheese Cultures, Salt, Enzymes), Onions.
Directions
Micro-Bake Directions: Recommended for best tortilla texture!: 1. Heat oven to 375F. Pull back corner of film from tray. 2. Microwave on high 3 minutes (high watt) to 6 minutes (low watt).* 3. Place tray on cookie sheet. Bake 20 to 25 minutes or until cheese is melted and enchiladas are thoroughly cooked. Carefully remove film. Caution: Hot! Be careful to avoid steam! *Cook times were developed using high-watt microwaves of 1200 watts and low-watt microwaves of 700 watts. Microwaves vary; adjust times as needed. Low-watt microwaves may need additional time. Oven Directions: Important: Do not use enchilada tray under broiler, in toaster oven or for reheating. 1. Heat oven to 375F. Place tray on cookie sheet; pull film back slightly from corner of tray. 2. Bake 40 to 45 minutes or until cheese is melted and enchiladas are thoroughly cooked. Carefully remove film. Caution: Hot! Be careful to avoid steam!
Keep frozen until ready to cook. Refrigerate leftovers.
Important: To ensure food safety, do not cook enchiladas completely in the microwave. Start in the microwave, then finish in the oven. Do not use enchilada tray under broiler, in toaster oven or for reheating. For food safety and quality, follow the directions. Cook thoroughly to internal temperature of at least 160F as measured by an instant-read food thermometer in several places.
Warnings
Contains milk and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 320
- Total Fat 12g15%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 45mg15%
- Sodium 1120mg49%
- Total Carbohydrate 35g13%
- Dietary Fiber 4g14%
- Sugars 3g
- Protein 17g
Details
Enjoy our enchiladas made with a traditional Ancho chile sauce, strips of chicken breast, a blend of Colby and Monterey Jack cheeses and onions wrapped in a toasted homestyle corn tortilla. Perfect for two!
Inspected for wholesomeness by U.S. Department of Agriculture.
Ingredients
Ancho Chili Sauce (water, Tomato Puree, Ancho Pepper, Modified Corn Starch, Spice, Sugar, Sea Salt, Soybean Oil, Citric Acid, Onion Powder, Autolyzed Yeast Extract, Garlic Powder, Hydrolyzed Corn Protein, Xanthan Gum, Natural Flavor, Autolyzed Yeast), Corn Tortilla (water, Limed Corn Flour, Cellulose Gum), Cooked White Chicken Meat (chicken, Water, Modified Corn Starch, Isolated Soy Protein, Salt, Sodium Phosphate), Reduced Sodium Colby Cheese (milk, Cheese Cultures, Salt, Enzymes, Annatto Extract), Reduced Sodium Monterey Jack Cheese (milk, Cheese Cultures, Salt, Enzymes), Onions.
Directions
Micro-Bake Directions: Recommended for best tortilla texture!: 1. Heat oven to 375F. Pull back corner of film from tray. 2. Microwave on high 3 minutes (high watt) to 6 minutes (low watt).* 3. Place tray on cookie sheet. Bake 20 to 25 minutes or until cheese is melted and enchiladas are thoroughly cooked. Carefully remove film. Caution: Hot! Be careful to avoid steam! *Cook times were developed using high-watt microwaves of 1200 watts and low-watt microwaves of 700 watts. Microwaves vary; adjust times as needed. Low-watt microwaves may need additional time. Oven Directions: Important: Do not use enchilada tray under broiler, in toaster oven or for reheating. 1. Heat oven to 375F. Place tray on cookie sheet; pull film back slightly from corner of tray. 2. Bake 40 to 45 minutes or until cheese is melted and enchiladas are thoroughly cooked. Carefully remove film. Caution: Hot! Be careful to avoid steam!
Keep frozen until ready to cook. Refrigerate leftovers.
Important: To ensure food safety, do not cook enchiladas completely in the microwave. Start in the microwave, then finish in the oven. Do not use enchilada tray under broiler, in toaster oven or for reheating. For food safety and quality, follow the directions. Cook thoroughly to internal temperature of at least 160F as measured by an instant-read food thermometer in several places.
Warnings
Contains milk and soy ingredients.
Common questions
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