Old El Paso Enchilada Cooking Sauce 340g

INGREDIENTS: chopped tomatoes (37%), water, onion, tomato paste, cream (6%) (MILK), chilli, garlic purée, sunflower oil, sugar, modified maize starch, salt substitute (potassium chloride, natural flavouring, potato maltodextrin, potato starch), salt, acidity regulators (citric acid, lactic acid), firming agent (calcium chloride), dried coriander leaves. ALLERGENS: in CAPITALS. NUTRITIONAL INFORMATION per 100g: energy 292kJ70kcal, fat 4g, saturates 1.5g, carbohydrates 6.2g, sugars 4.4g, fibre 1.9g, protein 1.4g, salt 0.77g. Store in a cool, dry place. Once opened, refrigerate and consume within 7 days. Directions: fry 400g of chicken strips until fully cooked. Add half the sauce and 75g of cheese. Fill each tortilla, roll them up, and place in a lightly greased ovenproof dish. Pour remaining sauce over enchiladas and sprinkle with 75g of cheese. Bake (preheat oven to 180°C) for 10 minutes. WARNING: Safety button pops when original seal is broken. Best before endlot: see base.