Enchiladas al Chipotle
with Black Beans & Rice
Fire-roasted corn & Oaxaca cheese wrapped with nixtamal corn tortillas in a creamy chipotle sauce
Explore the authentic creations of Mexico’s regional cuisines with Enchiladas al Chipotle.
Did you know that…
It was the Maya who discovered the perfect way to make a tortilla in ancient times. The key is grinding the corn in a limestone container that releases calcium into the dough. This process, called nixtamalization, actually improves the protein structure of corn making it more nutritious. Today we use the same process to make our nixtamal corn tortillas and fill them with fire-roasted corn, a chipotle pepper sauce and other delicacies passed down from the Maya.
INGREDIENTS: Chipotle Sauce: Water, Onions, Tomato Paste, Whole Milk (Whole Milk, Vitamin D3), Native Corn Starch, Cream. Contains 2% or Less of: Garlic, Expeller Pressed Sunflower Oil, Sea Salt, Chipotle Pepper, Spices, Natural Smoke Flavor, Xanthan Gum. Garlic Rice: Water, Rice, Expeller Pressed Sunflower Oil, Garlic. Enchilada Filling: Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Sea Salt, Vegetarian Enzymes), Whole Milk (Whole Milk, Vitamin D3), Fire-Roasted Corn, Oaxaca Cheese (Pasteurized Milk, Cheese Culture, Salt, Vegetarian Enzymes), Corn Flour, Expeller Pressed Sunflower Oil, Red Onions, Cayenne Pepper. Black Beans: Water, Black Beans, Cumin, Black Pepper, Onions, Sea Salt, Natural Smoke Flavor. Nixtamal Corn Tortillas: Yellow Corn, Water, Lime. Garnish: Fire-Roasted Corn, Poblano Peppers.