White Rice (Water, White Rice), Black Beans (Black Beans, Water, Salt, Calcium Chloride), Fire-Roasted Chicken (Boneless Dark Meat Chicken, Water, 2% or Less: Rice Starch, Salt, Garlic, Black Pepper, Lemon Juice Concentrate Vinegar), Water, Nixtamal Corn Tortillas (Corn, Water, Trace of Lime), Poblano Peppers, Spinach, Expeller Pressed Sunflower Oil, Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Sea Salt, Vegetarian Enzymes), Whole Milk (Whole Milk, Vitamin D3), Onion, Contains 2% or Less of: Cream, Red Onions, Corn Masa Flour, Jalapeno, Sea Salt, Native Corn Starch, Oaxaca Cheese (Milk from Cows Not Treated with Rbst, No Significant Difference Has Been Shown Between Milk Derived from Rbst Treated and Non-Rbst Treated Cows) (Pasteurized Milk, Cheese Culture, Salt, Vegetarian Enzymes), Lime Juice, Garlic, Cumin, Spices, Jalapeno Powder, Xanthan Gum, Natural Smoke Flavor, Chipotle Powder, Citric Acid.
Cook thoroughly. Cooking Instructions: Preferred Method: Microwave 1100 watts: Remove tray from carton and peel back film at one corner for venting. Cook on high for 5 minutes. Peel back film, spread sauce to cover enchiladas, replace film and microwave an additional 1 to 1 1/2 minutes. Let stand for 1-2 minutes, remove film & serve. Ovens and microwaves vary, always cook to an internal temperature of 165 degrees F. Do not thaw. Do not use a toaster oven. Conventional Oven: Preheat oven to 375 degrees F. Transfer food to an oven-safe dish and cover with foil. Cook for 20 minutes. Spread sauce to cover enchiladas, and cook for an additional 15-20 minutes. Let stand 1 minute and serve. Caution: Product will be hot!
Keep frozen.
