PILLSBURY 5 INGREDIENT RECIPES RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Fold tortillas in half and place folded-side-down in dish; set aside.
• In 10-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup enchilada sauce, black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
• Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
• Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
• Bake 40 to 45 minutes or until hot and bubbly.
• To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.

Steps:

• Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
• Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
• Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
• Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
• Bake uncovered 40 to 45 minutes or until hot and bubbly.