Enchilada Bake Enchilada Bake

Enchilada Bake

Serves 2-4 ($5.25 - $10.50 / Serving)
We challenged ourselves to create a frozen enchilada that didn’t reheat like the soggy and sad versions typically found in the freezer aisle. That quest led us to develop this superior Enchilada Bake. The base features slow roasted tomatoes and alliums (like leeks, garlic scapes, and spring onion), black beans, Oaxaca cheese, and a heady mix of spices and five different chiles. We top it off with a crunchy, cheesy layer of thinly sliced potatoes and corn tortilla strips that crisp to perfection in the oven. Pro tip: serve with fried eggs for an excellent brunch at home. (Mild Spice) (Vegetarian)
Slow roasted tomatoes, spring alliums, black beans, and Oaxaca cheese in a red chile sauce, topped with crunchy tortillas. (mild spice)(vegetarian)
Fresh herbs (rough chop), Sliced Scallions, Mexican Crema or Sour cream
Potato, Black Beans, Water, Tomato, White Onion, Red Onion, Cheese, Sunflower Oil, Oaxaca Cheese, Corn Tortilla, Shallot, Spring Onion, Tomatillo, Scallion, Salt, Poblano Pepper, Extra Virgin Olive Oil, Cilantro, Jalapeño, Garlic, Chiles (Pulla, Morita, Costeño, Arbol), Cumin, Coriander, Allspice, Cinnamon. Contains: Milk.
Remove plastic packaging. Bake dish on a sheet pan in preheated 400° oven for 45-50 minutes, until cheese is bubbling and tortillas are crispy.  Let cool 10 minutes before serving.