Fine Mexican style products. Go Texan. The finest name in sauces.
Water, Red Chile, Vinegar, Sugar, Salt, Modified Food Starch, Onions, Garlic, Cumins, Oregano, Xanthan Gum and One Tenth of 1% Sodium Benzoate.
Refrigerate after opening. Making Red Enchiladas: Pour and heat enchilada sauce in a saucepan wide enough to dip a corn tortilla in. In another frying pan. Fry your corn tortillas in hot vegetable oil about 30 seconds on each side. Remove from grease and place on a paper towel to drain. For a healthier version do not fry tortillas. Take one tortilla at a time and dip into the red enchilada sauce, making sure the tortilla is coated on both sides. Take the tortilla out of sauce and place on a plate. Add grated cheese and chopped onions. Roll the enchiladas or make them flat and stack two to three high adding the cheese and onions between the layers. Garnish enchiladas with additional sauce and cheese. Place enchiladas in oven for a few minutes to melt the cheese. Options: Add fried ground beef, shredded cooked chicken, shredded crab meat or shrimp to each enchilada along with the cheese and onions. For a different taste add a fried egg, sunny side up on your enchiladas.
Always refer to the actual package for the most accurate information