Tomatillo, Filtered Water, Poblano Peppers, Onion, Organic Heavy Cream (Organic Grade A Cream, Carrageenan), Cilantro, Garlic, Salt, Lime Juice from Concentrate, Serrano Peppers, Cane Sugar.
Quick recipe. Makes 4 enchiladas. Green chile & cheese enchiladas. 4 corn tortillas. About 1 1/2 cups shredded chihuahua or Monterey Jack 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 cooked vegetables, chicken, beef or pork for cheese in the filling.
Always refer to the actual package for the most accurate information