OLD EL PASO TACO DINNER KIT INSTRUCTIONS RECIPES

Steps:

• These cheesy enchiladas are quick and easy, just crank the oven to 180°C (Gas Stop 4)
• Slice the tender chicken into thin strips.
• Get the pan sizzling hot and add a splash of oil. Throw in the tender chicken strips and stir-fry over a medium heat until it’s golden, juicy and cooked right through.
• In a bowl, stir up the Enchilada Spice Mix with both parts of the Tomato Sauce sachet and 150 ml hot water.
• Pour half of the mixture over the chicken, add half the grated cheese and stir it up.
• Pierce the packaging of the Soft Corn Tortillas and microwave on full power for 35-40 seconds or heat in the oven following the pack instructions. Keep them covered until ready to serve.
• Now, spoon the filling onto the middle of the warm tortillas, wrap them up and lay them folded side down onto a lightly greased baking dish.
• Pour over the remaining sauce and sprinkle on the rest of the grated cheese.
• Bake in a pre-heated oven for 10 minutes, until the cheese is golden and bubbling.
• Take out the piping hot cheesy enchiladas, gather up all your hungry guests and get stuck in together!

Steps:

• Preheat oven to 180◦C conventional (160◦C fan forced). Heat a little oil in a large frying pan over medium heat, add onion and cook until soft. Add chicken mince, stirring with a wooden spoon to break up any lumps, cook for 5 minutes. Stir in zucchini and ¾ of the Enchilada Sauce, reserving remaining sauce for topping. Reduce heat and simmer for a further 2 minutes.
• For warm and soft Tortillas follow on pack instructions.
• Place 2 large spoons of mince mixture into centre of each Tortilla, top with a sprinkle of cheese and fold over to create a tube. Place folded side up in a lightly greased oven proof dish. Repeat with remaining filling, cheese and tortillas. Top with sour cream & drizzle reserved Enchilada Sauce over. Bake for 15-20 minutes until golden and bubbling. Enjoy with a fresh side salad.