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|about 8 servings per container|
|Serving Size: 2 tbsp (30 g)|
|Amount Per Serving and/or % Daily Value*|
With roasted tomato & garlic. Mexican everyday. Ready in 20 minutes. 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. Call with comments 800-509-4441. fronterfiesta.com for recipes and entertaining ideas from Rick Bayless and Frontera.
Tomato (Fresh Tomato, Roasted Fresh Tomato, Tomato Puree, Calcium Chloride and Citric Acid), Water, New Mexico Chiles, Onion, Apple Cider Vinegar, Salt, Red Bell Pepper, Garlic, Evaporated Cane Juice, Xanthan, Cayenne, Oregano.
Quick Recipe: Makes 4 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 seconds. 2. 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. 3. Completely cover tortillas with sauce. Sprinkle with remaining cheese. 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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