Grab an Old El Paso Enchilada Dinner Kit for a quick and easy enchilada dinner that the whole family can enjoy. Each dinner kit comes with six flour tortillas, seasoning mix and red enchilada sauce. Simply choose your protein of choice and your favorite enchilada add-ins and get started making an easy weeknight dinner. This dinner kit is great for both beef or chicken enchiladas.

• Enchilada dinner kit for your next family mealtime

• Comes with 6 flour tortillas, seasoning and sauce

• Perfect for delicious beef or chicken enchiladas

• Add in onions or peppers for additional flavor

• Old El Paso brings quality to your table

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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 And/or Soybean Oil), Red Chili Pepper, Onion Powder, Silicon Dioxide (anticaking Agent), Natural Flavor, Garlic Powder.

For food safety and quality, follow the cooking 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 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.

Also great with beef.