Details
Vegetarian

Keto-friendly

No High Fructose Corn Syrup

Carb-conscious

Learn more about dietary restrictions

Green chile peppers and just the right blend of spices make this green chile enchilada sauce a dinner table favorite. One can makes ten 6-inch chicken enchiladas with sauce on the outside.

Per 1/4 Cup Serving: 25 calories; 0 g sat fat (0% DV); 270 mg sodium (12% DV); 1 g total sugars. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Established 1938. www.oldelpaso.com. how2recycle.info. Ask.GeneralMills.com. Questions or comments? Call 1-800-300-8664. Information from the package will be helpful. To get inspired visit us at: www.oldelpaso.com.
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Directions

Creamy Chicken and Chile Enchiladas: Prep Time: 15 Minutes Start to Finish: 30 Minutes, 1 lb uncooked chicken breast strips, 1 package (8 oz) cream cheese, cut into cubes, 1 can (4.5 0z) old El Paso chopped green chiles, 1 package (8.2 oz) Old El Paso flour tortillas for soft tacos & fajitas (6 inches), 24 cups Old El Paso green chile enchilada sauce (from 28-oz can), 3/4 cup shredded cheddar cheese (3 oz). 1. Heat oven to 400 degrees F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. 2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Stir in cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted. 3. Spoon chicken filling onto tortillas, roll up and place seam down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.
Refrigerate unused portions.

About the Producer

General Mills Sales, Inc.