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Old El Paso Enchilada Dinner Kit - 14 OZ
Dinner Kit, Enchilada
Kit includes: 6 flour tortillas; enchilada sauce; seasoning mix. Add meat & toppings. Per Serving as Packaged: 150 calories; 1.5 g sat fat (7% DV); 890 mg sodium (37% DV); 2 g sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. Also great with beef! To get inspired, visit us at www.Oldelpaso.com. Questions or comments? Call 1-800-300-8664 Mon-Fri 7:30 a.m. - 5:30 p.m. CT. Information from the package will be helpful. 100% recycled paperboard. how2recycle.info.
Ingredients
| Serving size | 1.5 tortillas | ||
|---|---|---|---|
| Servings Per Container | about 4 | ||
| Amount Per Serving | (+) | ||
| Calories | 150 | 390 | |
| Calories from Fat | 30 | 150 | |
| % Daily Value* | |||
| Total Fat 3.5g | 6% | 25% | |
| Saturated Fat 1.5g | 7% | 43% | |
| Trans Fat 0g | |||
| Cholesterol 0mg | 0% | 33% | |
| Sodium 890mg | 37% | 46% | |
| Total Carbohydrate 27g | 9% | 9% | |
| Dietary Fiber 1g | 6% | 6% | |
| Sugars 2g | |||
| Protein 3g | 0% | 0% | |
| Vitamin A | 10% | 15% | |
| Vitamin C | 0% | 0% | |
| Calcium | 2% | 15% | |
| Iron | 6% | 10% | |
| (-) Information is currently not available for this nutrient. | |||
| (+) | |||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**. | |||
| ** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA. | |||
| Calories: | 2,000 | 2,500 | |
| Total Fat | Less than | 65g | 80g |
| Sat. Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
| Protein | 50g | 65g | |
| Calories per gram: | |||
| Fat 9 | |||
| Carbohydrate 4 | |||
| Protein 4 | |||
Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (Palm, Canola, and Soybean Oil), Glycerin, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Fumaric Acid), Corn Syrup Solids. Contains 2% or Less of: Mono and Diglycerides, Potassium Sorbate and Calcium Propionate (Preservatives), Salt, Dough Conditioner (Salt, Enzymes, Wheat Starch). 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. Seasoning Mix: Maltodextrin, Corn Starch, Salt, Chili Pepper, Contains 2% or Less of: Sea Salt, Sugar, Natural Flavor, Potassium Chloride, Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Silicon Dioxide (Anticaking Agent), Modified Corn Starch, Yeast Extract.
Product Attributes
Warning
Contains: Contains wheat ingredients.
Directions
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 degrees F for 11x7-inch or 8- or 9-inch square glass, dark or nonstick pan (or 425 degrees F for shiny metal 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. Refrigerate leftovers.
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