Old El Paso 8 soft corn tortillas
SINCE 1938. Perfect for: Enchiladas&Quesadillas. Inspired by the flavours of Mexico, our golden yellow Old El Paso Corn Tortillas are simply scrumptious when baked to perfection and oozing with melted cheese. Go on! Explore the Old El Paso range to create deliciously bubbling Enchiladas or cheesy Quesadillas - mouth-wateringly fun to share, get everyone together and tuck-in!
Corn Flour (27%), Wheat Flour, Water, Vegetable Oil, Stabiliser (Glycerol), Wheat Gluten, Salt, Dextrose, Raising Agents (Sodium Bicarbonate, Sodium Acid Pyrophosphate), Emulsifier (Mono and Diglycerides of Fatty Acids), Preservative (Potassium Sorbate), Acidulant (Citric Acid)
Preparation & Storage
- 1. Make the Filling.Pre-heat the oven to 180°C (180°C for fan assisted ovens), gas mark 4.Slice the chicken into thin strips.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.Add half the jar of Old El Paso Enchilada Cooking Sauce and mix in half the grated cheese to the golden chicken.Heat through for another 5-10 minutes, stirring occasionally.2. Warm up the tortillas.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 180°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 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 80°C (180°C for fan assisted ovens), gas mark 4.Take out the bubbling, cheesy enchiladas, serve them up and enjoy!
Store in a cool, dry place. Once opened, keep airtight, refrigerate and use within 3 days. Suitable for home freezing: freeze immediately and use within 3 months.