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Old El Paso Sauce Enchilada Red Mild Can - 19 Oz

Old El Paso Sauce Enchilada Red Mild Can - 19 Oz

Enchilada Sauce, Red, Mild

Per 1/4 Cup Serving: 20 calories; 0 g sat fat (0% DV); 290 mg sodium (13% DV); 1 g total sugars. Contains bioengineered food ingredients. Established 1938. how2recycle.info. www.oldelpaso.com. To get inspired. Visit us at: www.oldelpaso.com. Questions or Comments? Call 1-800-300-8664 information from label and end of can will be helpful. Learn more at Ask.GeneralMills.com.
Nutrition Facts

Serving Size: 0.25cup
Servings Per Container: 9
Calories Amount Per Serving
20
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 290mg 13%
Potassium Amount Per serving 0mg 0%
Total Carbohydrate Amount Per serving 4g 1%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving (-)
Protein Amount Per serving 0g 0%
Vitamin A (-)
Vitamin C (-)
Calcium 0%
Iron 0%
Water, Tomato Puree (Water, Tomato Paste), Modified Corn Starch, Contains 2% or Less of: Sugar, Salt, Chili Pepper, Soybean Oil, Vinegar, Spice, Citric Acid, Hydrolyzed Corn Protein, Onion Powder, Natural Flavor, Color (Black Carrot and Paprika Extract).
Product Attributes
Directions Easy Beef Enchiladas: 1 lb lean (at least 80%) ground beef; 1 can (19 oz) Old El Paso enchilada sauce (any variety). 1 1/2 cups shredded cheese (6 oz); 1 package (8.2 oz) Old El Paso flour tortillas (6 inch). (1) Heat oven to 375 degrees F. Lightly grease 13 x 9-inch glass baking dish. In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese. (2) Spoon enchilada filling onto tortillas; roll up and place seam sides down in baking dish. (3) Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake 15 to 20 minutes or until hot. 10 Enchiladas. Refrigerate unused portion.

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