Old El Paso cheesy baked enchiladas
£3.19 (48.1p per 100g)
Corn Tortillas (335g): Corn Flour (27%), Wheat Flour, Water, Vegetable Oil, Stabiliser (Glycerol), Wheat Gluten, Salt, Dextrose, Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Emulsifier (Mono and Diglycerides of Fatty Acids), Preservativ, Tomato Sauce (300g): Water, Tomato Paste (49%), Acidity Regulator (Citric Acid), Enchilada Spice Mix (28g): Breadcrumbs (Wheat Flour, Water, Salt, Raising Agent (Ammonium Carbonates)), Spices (Chili Pepper, Paprika, Cayenne Pepper, Cumin, Black Pepper) (25.8%), Salt Dehydrated Vegetables (Onion, Garlic), Wheat Flour, Dextrose, Sugar,
Preparation & Storage
- Just add... 500g of chicken 150g cheese 1. Sizzle away Pre-heat the oven to 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 Mixfor 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!
Store in a cool dry place.
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