With roasted tomato & garlic. Mexican everyday. Gourmet seasoning from Chef Rick Bayless. Like pizza and mac-'n-cheese, enchiladas offer the satisfying tastes and comforting textures you always return to: tender tortillas rolled around morsels of meat or cheese, bathed with a classic sauce that tastes of sun-dried chiles, roasted garlic and spices. Rick Bayless: award-winning chef, author, host of public television's Mexico - One Plate at a Time and winner of Bravo's Top Chef Masters. All natural. No preservatives. No gluten ingredients used. Not intended for microwave use.
8 oz (226 g) x 6
8 per pack
Makes 4 enchiladas. 4 corn tortillas; about 1-1/2 cups shredded monterey jack or mild cheddar cheese; 1 pouch Frontera enchilada sauce. 1. Heat oven to 400 degrees. Wrap tortillas in plastic wrap. Microwave until steamy, about 30 seconds. 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 minutes. Variation: substitute shredded cooked chicken or beef for the cheese in the filling.
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