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Details
With roasted tomato and cilantro. All natural. From the kitchen of Chef Rick Bayless. There's nothing more captivating than tender corn tortillas rolled around tasty morsels of meat or cheese, then bathed with the classic flavors of Mexico. Enliven the sauce with dazzling smoky chipotle chiles and those enchiladas soar into the stratosphere. - 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.
Ingredients
Tomato (fresh Tomato, Tomato Juice, Calcium Chloride And Citric Acid), Water, Roasted Tomato, Roasted Onion, Chipotle Pepper (chipotle Pepper, Tomato, Salt, Sesame Oil, Paprika, Vinegar And Spices), Tomato Paste, Salt, Bell Pepper, Roasted Garlic, Cilantro, Chicken Base (cooked Chicken And Chicken Juices, Salt, Sugar, Maltodextrin, Chicken Fat, Dehydrated Onions, Citric Acid, Turmeric, Natural Flavors), Sugar, Citric Acid, And Xanthan Gum.
Directions
Shake well. Refrigerate after opening and use within a few days. Chipotle Garlic Chicken Enchiladas: 1 jar Frontera Chipotle Garlic Enchilada Sauce; 1 cups shredded cooked chicken or beef; 8 corn tortillas; 1/2 cup shredded Chihuahua or Monterey Jack cheese. 1. Mix 1/4 cup sauce into meat. 2. Spread 3/4 cup sauce over bottom of 9x9 baking dish. 3. 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. 4. Turn oven to 400 degrees. Roll 1/4 cup filling into each tortilla. Place side by side in baking dish and cover with remaining sauce. Sprinkle with cheese. Bake 15 to 20 minutes. Suggestion: For cheese enchiladas, fill each tortilla with 1/4 cup shredded Chihuahua or Monterey lack cheese (or a combination).
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 5
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 260mg11%
- Total Carbohydrate 2g1%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 0g
Details
With roasted tomato and cilantro. All natural. From the kitchen of Chef Rick Bayless. There's nothing more captivating than tender corn tortillas rolled around tasty morsels of meat or cheese, then bathed with the classic flavors of Mexico. Enliven the sauce with dazzling smoky chipotle chiles and those enchiladas soar into the stratosphere. - 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.
Ingredients
Tomato (fresh Tomato, Tomato Juice, Calcium Chloride And Citric Acid), Water, Roasted Tomato, Roasted Onion, Chipotle Pepper (chipotle Pepper, Tomato, Salt, Sesame Oil, Paprika, Vinegar And Spices), Tomato Paste, Salt, Bell Pepper, Roasted Garlic, Cilantro, Chicken Base (cooked Chicken And Chicken Juices, Salt, Sugar, Maltodextrin, Chicken Fat, Dehydrated Onions, Citric Acid, Turmeric, Natural Flavors), Sugar, Citric Acid, And Xanthan Gum.
Directions
Shake well. Refrigerate after opening and use within a few days. Chipotle Garlic Chicken Enchiladas: 1 jar Frontera Chipotle Garlic Enchilada Sauce; 1 cups shredded cooked chicken or beef; 8 corn tortillas; 1/2 cup shredded Chihuahua or Monterey Jack cheese. 1. Mix 1/4 cup sauce into meat. 2. Spread 3/4 cup sauce over bottom of 9x9 baking dish. 3. 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. 4. Turn oven to 400 degrees. Roll 1/4 cup filling into each tortilla. Place side by side in baking dish and cover with remaining sauce. Sprinkle with cheese. Bake 15 to 20 minutes. Suggestion: For cheese enchiladas, fill each tortilla with 1/4 cup shredded Chihuahua or Monterey lack cheese (or a combination).
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