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Stouffers Party Chicken Enchiladas With Cheese Sauce & Rice

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Gluten Free

Nutrition Facts

0 servings per container

Serving Size 1

Amount Per Serving

Calories

320
% Daily Value*
Total Fat 11GRM14%
Saturated Fat 5GRM25%
Trans Fat 0GRM0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol 50mg17%
Sodium 950mg41%
Total Carbohydrate 38GRM14%
Dietary Fiber 4GRM14%
Soluble Fiber 00%
Insoluble Fiber 00%
Protein 17GRM31%
Total Sugars 4GRM0%
Includes Added Sugars 00%
Calcium 0mg15%
Iron 0mg10%
Vitamin D 0mcg2%
Potassium 640mg15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Product Warning

Contains: milk.

Description

Corn tortillas filled with chicken and beans, with a southwestern style rice and cheesy queso. Per 1 Enchilada, Rice, Sauce & Topping Serving: 320 calories; 5 g sat fat (25% DV); 950 mg sodium (41% DV); 4 g total sugars; 17 g protein (31% DV); 200 mg calcium (15% DV). Gluten free. See nutrition information for sat fat & sodium content. Nutritional Compass: Thoughtful Portion: 1 Portion = 1 enchilada with rice. Talk food with us. Text or call us 1-800-225-1180; Stouffers.com. Cantina Style Favorites. New recipe. Now with more cheese. About 8 servings. Every one of our enchiladas is rolled by hand. Inspected for wholesomeness by U.S. Department of Agriculture. Stouffers.com. how2recycle.info.

Instructions

For food safety and quality, follow these cooking instructions. Oven (Preheat 400 degrees F): Frozen - 70 mins; Thawed - 43 mins. Bake 65 minutes with lid. Bake 5 minutes more without lid. 1. Remove aluminum lid. 2. Bend lid slightly then place lid on tray so it is elevated over enchiladas. 3. Place tray on baking sheet on center rack. Bake for 65 minutes. 4. Carefully remove lid and bake an additional 5 minutes. 5. Remove baking sheet from oven. Let stand 5 minutes. For a shorter cook time: Thaw for 48 hours in fridge (40 degrees F). 1. Preheat oven to 400 degrees F. 2. Remove aluminum lid. 3. Bend lid slightly then place lid on tray so it is elevated over enchiladas. 4. Place tray onto a baking sheet on center rack. 5. Bake for 38 minutes. 5. Carefully remove lid and bake an additional 5 minutes. 7. Remove baking sheet from oven. Let stand for 5 minutes. Cook thoroughly. Will Be Hot! Ensure product reaches an internal temperature of 165 degrees F. Ovens vary; cooking time may need adjusting. Keep frozen. To Open: Pull tab.

Ingredients

Chicken Enchilada (Chicken Filling [Shredded Chicken Meat, Cooked Pinto Beans {Water, Pinto Beans}, Onion, Green Chiles {Green Chile, Water, Salt, Citric Acid}, Tomato Paste, Contains 2% or Less: Water, White Vinegar, Chile Pepper, Garlic Powder, Dried Chicken Stock, Onion Powder, Salt, Corn Starch, Paprika, Black Pepper, Cumin], Corn Tortilla [Water, Yellow Corn Masa Flour, Guar Gum, Cellulose Gum, Mono and Diglycerides, Methyl Cellulose, Corn Starch, Citric Acid]), Skim Milk, Cooked Brown Rice (Water, Brown Rice), Water, Cheese Sauce (Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Water, Whey, Milkfat, Sodium Citrate, Less than 2% of Modified Food Starch, Salt, Lactic Acid, Sodium Alginate, Enzymes), Cheddar Cheese (Cultured Milk, Salt, Enzymes, Annatto Color), Corn, Red Bell Peppers, 2% or Less of Poblano Chiles, Onion Powder, Garlic Puree, Modified Cornstarch, Salt, Jalapeno Puree (Jalapeno Peppers, Salt, Acetic Acid, Water, Calcium Chloride), Potassium Salt, Spices, Autolyzed Yeast Extract.

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