Ingredients
Ingredients: Enchilada Sauce: Tomato Puree (water, tomato paste), Water. Contains 2% or less 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, Palm Oil, Glycerin. Contains 2 % or less of: Baking Powder (sodium aluminum phosphate, baking soda), Mono And Diglycerides, Salt, Potassium Sorbate and Calcium Propionate (preservatives), Fumaric Acid, Hydrogenated Vegetable Oil (soybean, palm and/or cottonseed oil), Dough Conditioner (salt, wheat starch, enzymes). Seasoning Mix: Corn Starch, Maltodextrin, Salt, Spice. Contains 2 % or less of: Sugar, Vegetable Oil (canola, high oleic soybean and/or sunflower oil), Red Chili Pepper, Onion Powder, Silicon Dioxide (anticaking agent), Natural Flavor, Garlic Powder.
Contains CONTAINS WHEAT INGREDIENTS.
Nutrition Facts
Serving Size: 1 1/2 Tortillas, 1/2 Cup Enchilada Sauce, 2 Tsp Seasoning Mix (99g)
| Amount Per Serving | As Packaged | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Calories | 160 | ||||||||
| % Daily Value * | |||||||||
| Total Fat4g | 5% | ||||||||
| Saturated2g | 10% | ||||||||
| Trans Fat0g | |||||||||
| Cholesterol0mg | 0% | ||||||||
| Sodium850mg | 37% | ||||||||
| Total Carbohydrate27g | 10% | ||||||||
| Dietary Fiber1g | 5% | ||||||||
| Total Sugars2g | |||||||||
| Incl. Added Sugars1g | 1% | ||||||||
| Protein3g | |||||||||
| |||||||||
| *Based on a 2,000 calorie diet. | |||||||||
Prep Instructions
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 aluminum 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.
