Old El Paso Mexican Cheesy Baked Enchilada Kit 663g
£3.70 56p per 100g
4 IN STOCK
Old El Paso Kits are a great way to create the ultimate Mexican meal experience All Old El Paso Fajita, Enchilada or Burrito Kits are quick and easy - each kit contains wraps, salsa and a seasoning mix Why not try our Old El Paso Smoky BBQ Fajita kit, its a winner for the whole family! Try our delicious Old El Paso Cheesy Baked Enchilada Kit or Beans & Chili Burrito kit!
Meet the Family Fajita Sizzling wraps for family sharing. Feel like a change, go veggie.
Tacos Whether you like crunchy, soft or our family friendly Stand 'N Stuff™ range, there's a taco for everyone!
Quesadilla A crispy, cheesy Mexican "toastie". Don't fancy chicken? Try it with beef.
1. Sizzle away.
Pre-heat the oven to at 180°C (still 180°C for fan assisted ovens), gas mark 4 should do it.
Slice the chicken into small chunks.
Get the pan nice and hot and add a splash of oil, throw in the chicken and stir-fry over a medium heat until it's golden, juicy and thoroughly cooked.
In a bowl, combine our Spice Mix for Enchiladas with both parts of the tomato sauce sachet and 150ml hot water.
Pour half of the mixture over the chicken, add half the grated cheese and give it a good stir.
2. Warm them up.
To warm the tortillas pierce the packaging and microwave on full power for 35-40 seconds.
To heat in the oven, remove packaging, separate tortillas and wrap in foil. 10 minutes at 200°C (180°C for fan assisted ovens), gas mark 4 should do it.
3. Bake and Enjoy!
Spoon the filling onto the middle of each warm tortilla, wrap them up and place them fold down onto a lightly greased baking dish.
Pour over the remaining sauce and sprinkle over the rest of the grated cheese.
Bake in a pre-heated oven for 10 minutes at 180°C (still 180°C for fan assisted ovens), gas mark 4 should do it.
Take out the bubbling, cheesy enchiladas, serve them up and enjoy!
Contains wheat ingredients
Preparation and Usage
Why not make it your way? Go veggie with sliced mushrooms, butter beans and Green Giant™ Sweet Corn. Spice it up with Old El Paso™ Sliced Jalapeños. Have Fun add a dollop of Cool Soured Cream Topping when serving.
Country of Origin
Spain
Manufacturer
Manufactured for: General Mills International Sàrl, Switzerland.
General Mills San Adrián SLU, Polígono Industrial Fase lll, Término Sansande, 31570 San Adrián, Navarra, Spain.
Return To Address
For any queries or advice on our products, you can contact us on: 0800 591 223 (UK) /1800 535 115 (ROI) www.oldelpaso.co.uk General Mills UK, P.O. Box 363, Uxbridge, Middlesex, UB8 1YT, UK.
Package Type
Box
Recycling Information
Box - Recycle; Pouch - Don't Recycle
Other Information
Box Contents: 8 Super Soft Corn and Wheat Tortillas , 1 Seasoning Mix , 1 Cooking Sauce
Full Product Name: 8 Soft Corn and Wheat Tortillas, 1 Tomato cooking sauce, 1 Seasoning Mix for Enchiladas.
Storage: Store in a cool, dry place.
Usage: 8 Servings
Additional Information: Tortillas: Packaged in a protective atmosphere.
Just add 500g chicken fillets, thinly sliced 1 courgette, grated 1 onion, finely chopped 150g grated mozzarella or tasty cheese
Classic Enchiladas 1 Pre-heat the oven to 180°C (160°C fan forced, gas mark 4). Combine seasoning mix with 150 ml of hot water and both pouches of cooking sauce. Heat a little oil in a large frying pan, cook onion for 2 minutes, add chicken and cook for 5 minutes or until thoroughly cooked. Add courgette and half of the cooking sauce, simmer for 3 minutes. Remove from heat, stir in half of the cheese. 2 Heat the tortillas Microwave: Pierce the pack and place it in the microwave. Heat for 35 seconds on full power (800 watts). Open the pack and separate tortillas. Oven: Remove tortillas from packaging, separate them from each other and wrap in foil or greaseproof paper. Heat for 10 minutes. 3 Place a large spoonful of chicken mixture onto the centre of each tortilla, roll and place in a greased ovenproof dish. Spoon over the remaining cooking sauce and cheese. Bake for 10 minutes, or until golden. Serve and enjoy!
Top Tip Add a twist to your enchiladas by replacing courgette with sliced mushrooms or baby spinach
