Garlic Rice: Water, Rice, Expeller Pressed Canola Oil, Garlic Puree (Garlic, Water), Sea Salt. Enchilada Filling: Roasted Dark Meat Chicken, Spinach, Water, Whole Milk (Whole Milk, Vitamin D3), Red Onions, Expeller Pressed Canola Oil, Corn Flour, Oaxaca Cheese (Pasteurized Milk, Cheese Culture, Salt, Vegetarian Enzymes), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Sea Salt, Vegetarian Enzymes), Lemon Juice Concentrate, Vinegar, Garlic Puree (Garlic, Water), Native Rice Starch, Cumin, Black Pepper, Paprika, Citric Acid. Poblano Sauce: Water, Poblano Peppers, Jalapeno Peppers, Onions, Cream, Chicken Stock, Expeller Pressed Canola Oil, Native Corn Starch and Contains 2% or Less of: Sea Salt, Cilantro, Masa Flour (White Corn, Lime Water), Garlic, Lime Juice, Cumin, Oregano, Black Pepper, Citric Acid, Xanthan Gum, White Pepper, Chili Powder (Chili Pepper, Cumin, Salt, Garlic, Oregano). Black Beans: Water, Black Beans, Sea Salt, Cumin, Black Pepper, Dehydrated Onion, Natural Mesquite Smoke Flavor (Potato Maltodextrin, Mesquite Smoke Flavor). Nixtamal Corn Tortillas: Yellow Corn, Water, Lime. Garnish: Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Sea Salt, Vegetarian Enzymes).
Heat level: Medium. Cooking Instructions: Microwave (1000 watt): 1. Remove tray from carton. 2. Pierce film 3-4 times. 3. Cook on high for 3 minutes. 4. Let stand 1 minute, then cook on high for an additional 2-3 minutes. 5. Let stand 1 minute. 6. Stir and serve. Use caution as product will be hot. Conventional Oven: 1. Preheat oven to 375°F. 2. Place tray on baking sheet in center of oven leaving film intact. Do not vent. 3. Cook for 40 minutes. 4. Carefully remove baking sheet and tray from oven. 5. Let stand 1 minute. 6. Remove film from tray. 7. Stir and serve. Use caution as product will be hot. Do not prepare in toaster oven keep frozen until ready to use cook thoroughly before eating. Ovens vary. Cook to an internal temperature of 165°F.
Always refer to the actual package for the most accurate information