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Frontera Enchilada Sauce Medium Green Chile -- 8 fl oz


Frontera Enchilada Sauce Medium Green Chile

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Frontera Enchilada Sauce Medium Green Chile -- 8 fl oz

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Frontera Enchilada Sauce Medium Green Chile Description

  • Mexican Everyday
  • Roasted Tomatillo + Garlic
  • Gourmet Seasoning

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
    Calories10
    Calories from Fat5
    Total Fat0.5 g0%
    Saturated Fat less than1 g2%
    Trans Fat0 g
    Cholesterol0 mg0%
    Sodium190 g8%
    Total Carbohydrate2 g0%
    Dietary Fiber less than1 g2%
    Sugars1 g
    Protein0 g
    Vitamin A2%
    Vitamin C6%
    Calcium0%
    Iron0%
    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 packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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.
    View printable version Print Page

    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. Healthy Enchiladas with Green Chile Sauce on White Plate | Vitacost.com/blog

    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

    1. Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
    2. 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.)
    3. Add black beans and spinach. Cook 3-5 minutes, stirring until spinach is wilted.
    4. 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.
    5. Spread on enchilada sauce and salsa. Evenly sprinkle on cheese.
    6. Bake 30 minutes, or until cheese is melted.
    7. Serve with lime slices, chopped cilantro, sour cream, salsa and avocado slices, if desired.

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