I absolutely LOVE enchiladas and am always trying new recipes, but Old El Paso Enchilada sauce is my absolute favorite! Right now there is a printable coupon for $.75 off Old El Paso Enchilada sauce. I don’t think I’ve EVER seen an Old El Paso coupon with such a high value or specifically for enchilada sauce. I’m super excited! Plus, you can get it for just $.63 each after coupon at Walmart!
Click here to grab your coupon–> $.75 off Old El Paso enchilada sauce coupon
Here’s the breakdown on the deal at Walmart:
Buy Old El Paso Enchilada sauce – $1.38/can
Final Price = $.63 each after coupon
Here are a few of my favorite enchilada recipes: it was SO hard to narrow them done and now I’m totally craving enchiladas!
Chicken enchilada casserole – This is a recipe that my sister came up with. She uses canned chicken when she makes it. I came up with a little bit of a variation. It is so easy and kid friendly, too!
2 chicken breasts (shredded) – or 1 can chicken
1 large can red enchilada sauce
shredded cheese – I use reduced fat
Directions: (this is what I do) – I put my chicken and the enchilada sauce in the crockpot the night before and then shred it when I get up in the morning. If you are using canned chicken, you can just shred it as you are making the casserole. I spread some of the chicken/sauce mixture along the bottom of the casserole dish so it doesn’t stick. Break corn tortillas into four pieces and layer across the bottom of the casserole dish. Spread a layer of the chicken/sauce mixture and cheese. Add another layer of corn tortillas. Continue until you are out of the chicken/sauce mixture. Bake at 350 degrees for 25-30 minutes until the cheese is bubbly.
Creamy chicken enchiladas – This is a family favorite!
1 can cream of chicken soup (I use the 98% FF kind)
1 can cream of mushroom soup (I use the 98% FF kind)
2 cans green enchilada sauce
1 8 oz-16 oz. tub of sour cream (depends how spicy you want the enchiladas)
2-3 chicken breasts, shredded (if I’m in a hurry, I use canned chicken)
8 oz cheese, shredded
1 dozen flour tortillas (you could use corn also) – we are using whole wheat!
Add cream of chicken soup, cream of mushroom soup, and enchilada sauce to a pan. Cook on medium low heat, stirring occasionally. When sauce is will mixed and starts to thin, add sour cream. Continue stirring occasionally until the sauce is well mixed and thinned out. Place a layer of the sauce along the bottom of a 9X13 baking dish. Fill each tortilla with the shredded chicken, sauce, and cheese. Roll and place in the baking dish. When you have filled all of the tortillas (this should make 1 dozen), pour the remain sauce over the top of the enchiladas and then cover with cheese. Bake at 350 degrees for 25-30 minutes until the cheese is well melted.
(Thanks I Heart the Mart!)
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