Frontera Enchilada Sauce Medium Green Chile Description
Green Chile Enchilada Sauce
One bite of enchiladas verdes hooks you forever. Soft corn tortillas rolled around cheese, doused with the luxurious blend of roasted tomatillos, green chiles, garlic and cilantro. We've crafted that beautiful sauce for you from fresh, all-natural ingredients.
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.
No Gluten Ingredients Used
All Natural
No Preservatives
Directions
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°. 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.
Free Of
Preservatives, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp. (30 g)
Servings per Container: About 8
| Amount Per Serving | % Daily Value |
|
| Calories | 10 | |
|
| Calories from Fat | 5 | |
|
| Total Fat | 0.5 g | 0% |
|
| Saturated Fat less than | 1 g | 2% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 190 g | 8% |
|
| Total Carbohydrate | 2 g | 0% |
|
| Dietary Fiber less than | 1 g | 2% |
|
| Sugars | 1 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 2% |
|
| Vitamin C | | 6% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
Other Ingredients: Tomato, tomatillo, water, poblano chiles, onion, milk cream, lime juice from concentrate, cilantro, garlic, salt, serrano peppers, evaporated cane juice, xanthan gum. Contains milk.
Warnings
Not intended for microwave use.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Veggie & Black Bean Enchiladas with Green Chile Sauce
Most restaurant enchiladas are loaded with fat, and the vegetarian versions are rarely filled with anything but cheese. You end up eating tortillas, cheese and sauce – not a very exciting or balanced meal. This lighter take on the Mexican favorite is the
whole enchilada! Generously filled with sautéed broccoli, spinach, peppers and beans, these wraps are packed with healthy, nutritious foods. And baked under a topping of green chile sauce and melty queso, they’re also bursting with flavor.
Veggie & Black Bean Enchiladas with Green Chile Sauce
- 2 Tbsp. avocado oil
- 5 cups broccoli florets (about 2 bunches, cut into small pieces)
- 1 orange bell pepper (diced)
- 1 red bell pepper (diced)
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. garlic powder
- ½ tsp. white pepper
- 15 oz. can black beans (drained and rinsed)
- 6 cups fresh spinach
- 8 gluten-free tortillas
- 15 oz. container green enchilada sauce
- ½ cup mild salsa
- 6 oz. crumbled queso fresco cheese
Optional: cilantro, limes, sour cream, salsa, avocado
- Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
- In large sauté pan over medium heat, heat oil. Add broccoli, peppers, chili powder, onion powder, cumin, salt, garlic powder and white pepper. Cook, stirring occasionally, 10-15 minutes until vegetables are tender. (Note: If vegetables stick to pan, add water a little at a time. This also helps vegetables cook faster.)
- Add black beans and spinach. Cook 3-5 minutes, stirring until spinach is wilted.
- On flat surface, lay out tortilla. Spoon ½ cup vegetable mixture into middle. Wrap tightly and arrange in baking dish. Repeat process for all tortillas.
- Spread on enchilada sauce and salsa. Evenly sprinkle on cheese.
- Bake 30 minutes, or until cheese is melted.
- Serve with lime slices, chopped cilantro, sour cream, salsa and avocado slices, if desired.
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