Las Palmas Sauce Enchilada Hot

Las Palmas Sauce Enchilada Hot

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Water, Dried Red Chile Peppers, Salt, Red Pepper, Cottonseed Oil, Cider Vinegar, Fumaric Acid, Garlic Powder, Spice, Olive Oil.


Usage Suggestions: Enchiladas: Slightly fry each corn tortilla, dip into Hot Enchilada Sauce, fill with shredded cheese, chicken or beef, roll and bake them until cheese is melted. Guisados: Saute chicken with onion, pour on Hot Enchilada Sauce, season and cook. (Also for guisados made out of beef, pork, ribs or seafood) Grilling: Baste on meat, poultry, fish or ribs before and during grilling. Marinade: Marinate meat, poultry, fish or ribs overnight before cooking or baking. Refrigerate unused portion.

Always refer to the actual package for the most accurate information