FronteraÇ_ Red Chile Mild Enchilada Sauce. \nMexican everyday.\nWith roasted tomato + garlic.
Tomato (Fresh Tomato, Roasted Fresh Tomato, Tomato Puree, Calcium Chloride and Citric Acid), Water, New Mexico Chile Pepper, Apple Cider Vinegar, Red Bell Pepper, Salt, Onion, Garlic, Evaporated Cane Juice, Spices, Xanthan Gum.
Quick recipe. Makes 4 enchiladas. Classic red chile & cheese enchiladas. 4 corn tortillas. About 1 1/2 cups shredded Monterey Jack or mild cheddar cheese. 1 pouch Frontera enchilada sauce. 1. Heat oven to 400 degrees. Wrap tortillas in plastic wrap. Microwave until steamy, about 30 sec. 2. Roll 1/4 cup cheese into each warm tortilla. Place side by side in small baking dish or pie dish, seam-side down. 3. Completely cover with sauce. Sprinkle with remaining cheese. Bake 15 min. Variation: substitute shredded cooked chicken or beef for the cheese in the filling.
Always refer to the actual package for the most accurate information