General Mills Old El Paso Dinner Kit, 14.2 oz

Dinner Kit, Enchilada Bake 14.2 oz (402 g) Enchilada sauce, 6 soft tortillas, seasoning mix. Just add meat & toppings. Make 6 enchiladas in 3 easy steps! 1 lb Boneless skinless chicken breasts (about 4) plus 1 tablespoon margarine or butter or 1 lb lean ground beef, 2/3 cup water, 3/4 cup shredded cheddar cheese (3 oz), foil, sour cream and green onions (if desired). 1. Cooking Filling: Cut chicken into 1/4- to 1/2-inch cubes. Melt margarine in 10- to 12-inch skillet over Medium-High heat. Cook chicken in margarine, stirring occasionally, until no longer pink. Or if using beef, omit margarine. Cook beef as directed above for chicken. Drain meat; stir in Seasoning Mix and water. Heat to boiling over High heat, stirring occasionally. Reduce heat to Medium-High; cook uncovered 4 to 8 minutes, stirring frequently, until most of liquid is absorbed. Remove from heat. While filling is cooking, heat oven. 2. Assemble Enchiladas: Grease pan. Place 1/2 cup meat mixture on each Tortilla; roll up. Place seam sides down and sides touching in pan. Pour both pouches Enchiladas Sauce over enchiladas; spread evenly to cover as much as enchiladas as possible. Top with shredded cheese. 3. Bake: Cover pan with foil. Bake as directed or until cheese is melted and enchiladas are heated through. 8 or 9-inch Square pan (glass, dark or nonstick): 400 degrees F; bake time 17-22 min. 8 or 9-inch Square pan (shiny metal): 425 degrees F; bake time 20-25 min. 11 x 7-inch Rectangular pan (glass, dark or nonstick): 400 degrees F; bake time 20-22 min. 11 x 7 Rectangular pan (shiny metal): 425 degrees F; bake time 17-23 min. Top with sour cream and chopped green onions. Refrigerate any leftovers. Contains wheat, milk and soy ingredients. 14.2 oz (402 g) Minneapolis, MN 55440 800-300-8664 2006 Pet Incorporated

Enchilada sauce, 6 soft tortillas, seasoning mix. Just add meat & toppings.