Scribd
Upload
26 views5 pages

La Anciana y El Curandero1

This recipe makes enchiladas using Progresso chicken and cheese enchilada soup, Old El Paso enchilada sauce, shredded chicken, Monterey Jack cheese, and corn tortillas. The ingredients are mixed together and rolled up in the tortillas. The enchiladas are baked in the sauce and cheese mixture until bubbly. The finished dish includes chicken, cheese, and green onions wrapped in tortillas and baked in a creamy enchilada sauce.

Uploaded by

Juan Sebastian Paredes
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
26 views5 pages

La Anciana y El Curandero1

This recipe makes enchiladas using Progresso chicken and cheese enchilada soup, Old El Paso enchilada sauce, shredded chicken, Monterey Jack cheese, and corn tortillas. The ingredients are mixed together and rolled up in the tortillas. The enchiladas are baked in the sauce and cheese mixture until bubbly. The finished dish includes chicken, cheese, and green onions wrapped in tortillas and baked in a creamy enchilada sauce.

Uploaded by

Juan Sebastian Paredes
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 5

TYPICALL FOOD

JUAN SEBASTIAN PAREDES PAREDES


Enchiladas
Ingredients

■ 1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup
■ 1 can (10 oz) Old El Paso™ hot or mild enchilada sauce
■ 2 cups shredded cooked chicken
■ 2 cups shredded Monterey Jack cheese (8 oz)
■ 10 corn tortillas (6 inches)
■ 2 medium green onions, thinly sliced
Instructions

■ Step 1 Heat oven to 350°F. In medium bowl, stir together soup and enchilada
sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
■ Step 2 In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese;
reserve remaining soup mixture. On microwavable plate, stack tortillas and cover
with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture
along middle of each tortilla. Roll up and place seam sides down in baking dish with
sauce.
■ Step 3 Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup
cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is
melted and sauce is bubbly around edges.
■
*Percent Daily Values are based on a 2,000 calorie diet.

You might also like