Tomatillos, Water, Poblano Chiles, Onion, Heavy Cream, Lime Juice from Concentrate, Cilantro, Garlic, Salt, Serrano Peppers, Evaporated Cane Juice, Xanthan Gum.
Quick Recipe: Makes 4 enchiladas. Green Chile & Cheese Enchiladas: 4 corn tortillas; 8 ounces (about 1-1/2 cups) shredded Monterey Jack or mild cheddar cheese; 1 pouch Frontera Enchilada Sauce. 1. Heat: Preheat oven to 400 degrees. Wrap tortillas in plastic wrap. Microwave on high until steamy hot, about 30 sec. 2. Assemble: Roll 1/4 cup cheese into each warm tortilla. Place side by side in an 8 by 8-inch baking dish or 9-inch pie dish, seam-side down. Completely cover tortillas with sauce. Sprinkle with remaining cheese. 3. Bake: Put into oven right away. Bake until bubbly hot, about 15 min. Serve hot. Variation: Substitute shredded cooked chicken or beef for the cheese in the filling.
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