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Non GMO. Gluten free. Creators of specialty foods. Stonewallkitchen.com. Classic Enchilada Sauce: When it comes to recreating regional recipes, we always use the best and most flavorful ingredients to capture that truly authentic taste. For our Enchilada Sauce we combined genuine ancho and pasilla chilies, roasted tomatoes, garlic and spices to honor the cooking traditions of this fabled sauce. Made in USA.
Water, Cider Vinegar, Ancho Chile Paste (Water, Irradiated Ancho Chiles), Pasilla Chile Paste (Water, Irradiated Pasilla Chiles), Fire Roasted Tomatoes, Roasted Garlic, Chicken Stock (Chicken Stock, Natural Flavor, Salt, Sugar, Yeast Extract), Tomato Paste, Canola Oil, Brown Sugar, Garlic Powder, Salt, Xanthan Gum, Spices, Roasted Dried Ancho Chiles.
Refrigerate after opening. Spread 3/4 cup Enchilada Starter over the bottom of greased 9 x 13-inch baking dish. Combine 10 oz. cooked chicken, 1 cup cooked corn, 1/2 cup rinsed and drained canned black beans, a 4.25 oz. can chopped green chilies and 1/2 cup Mexican-blend shredded cheese. Spread 1/3 cup mixture down the center of 8 (8-inch) flour tortillas. Roll each up and place seam side down in the baking dish. Spread remaining sauce on top and sprinkle 1-1/2 cups cheese on top. Bake 20-25 minutes in a 375 degrees F oven until sauce bubbles and cheese melts. Serve with diced avocado, sour cream and chopped cilantro. Serves 6-8.
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