With roasted tomato and garlic. All natural. From the kitchen of Chef Rick Bayless. Like pizza and mac-'n-cheese, enchiladas offer the wonderful tastes and textures you return to again and again. Tender tortillas rolled around tasty morsels of meat or cheese, bathed with a classic sauce that tastes of sun-dried chiles, roasted garlic and spices. - Rick Bayless. Chef Rick Bayless of Frontera Grill and Topolobampo and Public Television's Mexico-One Plate at a Time. More recipes at fronterakitchens.com. No preservatives. www.fronterakitchens.com.
16 oz (454 g) x 6
16 per pack
Shake well. Refrigerate after opening and use within a few days. Classic Red Chile & Cheese Enchiladas: 1 jar Frontera Classic Red Chile Enchilada Sauce; 8 corn tortillas; 2-1/2 cups shredded Chihuahua or Monterey Jack cheese. 1. Spread 3/4 cup sauce over bottom of 9x9 baking dish. 2. Spread out tortillas on baking sheet and lightly brush both sides with oil. Bake at 300 degrees to soften (3 minutes). Remove and stack to keep warm. 3. Turn oven to 400 degrees. Roll 1/4 cup cheese into each tortilla. Place side by side in baking dish and cover with remaining sauce. Sprinkle with 1/2 cup cheese. Bake 15 to 20 minutes. Suggestion: For chicken or beef enchiladas, substitute 2 cups shredded chicken or beef for the cheese and mix with 1/4 cup sauce. Roll 1/4 cup of this filling into each tortilla.
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