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|about 8 servings per container|
|Serving Size: 2 tbsp (30 g)|
|Amount Per Serving and/or % Daily Value*|
With roasted tomatillo + garlic. Mexican everyday. Ready in 20 minutes. Gourmet seasoning from chef Rick Bayless. 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. All natural. No preservatives. No gluten ingredients used. Call with comments 800-509-4441 or email info at fronterafiesta.com. fronterafiesta.com for recipes and entertaining ideas from Rick Bayless and Frontera.
Tomatillos, Water, Poblano Chiles, Onion, Heavy Cream, Lime Juice from Concentrate, Cilantro, Garlic, Salt, Serrano Peppers, Evaporated Cane Juice, Xanthan Gum.
Contains milk. Not intended for microwave use.
Quick Recipe: Makes 4 enchiladas. Green Chile & Cheese Enchiladas: 4 corn tortillas; 8 ounces (about 1-1/2 cups) shredded Monterey Jack or mild cheddar cheese; 1 pouch Frontera Enchilada Sauce. 1. Heat: Preheat oven to 400 degrees. Wrap tortillas in plastic wrap. Microwave on high until steamy hot, about 30 sec. 2. Assemble: Roll 1/4 cup cheese into each warm tortilla. Place side by side in an 8 by 8-inch baking dish or 9-inch pie dish, seam-side down. Completely cover tortillas with sauce. Sprinkle with remaining cheese. 3. Bake: Put into oven right away. Bake until bubbly hot, about 15 min. Serve hot. Variation: Substitute shredded cooked chicken or beef for the cheese in the filling.
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