Cedarlane quinoa & vegetable enchiladas with poblano crema sauce

Ingredients

Quinoa and vegetable enchiladas (yellow corn tortillas {stone ground corn, Water, Guar gum, Trace of lime}, Cooked quinoa {quinoa, Water, Expeller pressed canola oil, Salt}, Roasted tomatillos, Roasted anaheim pepper, Roasted corn, Cooked black beans {black beans, Water, Salt}, Roasted red bell peppers, Monterey jack cheese {pasteurized grade a milk, Cheese cultures, Salt and enzymes}, Cheddar cheese {pasteurized grade a milk, Cheese cultures, Salt, Annatto [color], Enzymes}, Roasted onions, Roasted mushrooms, Roasted yellow squash, Roasted green zucchini, Cilantro, Black olives {ripe olives, Water, Salt, And stabilizer: ferrous gluconate [to stabilize color]}, Cornstarch, Roasted garlic, Diced jalapeno peppers {jalapeno peppers, Water, Vinegar, Salt, Trace of calcium chloride}, Salt, Expeller pressed canola oil, Spice, New mexico chile, Roasted serrano peppers, Green onions, Lime juice, Vegetable base {sauteed vegetables [carrots, Celery, Onions], Evaporated cane sugar, Native starch, Salt, And natural flavoring}, Organic sugar, Black pepper), Roasted poblano cream sauce (water, Roasted poblano chile, Sour cream {grade a cultured cream}, Butter {pasteurized cream}, Vegetable base {sauteed vegetables [carrots, Celery, Onions], Evaporated cane sugar, Native starch, Salt, And natural flavoring}, Rice flour, Expeller pressed canola oil, Cornstarch, Natural flavors, Salt, Jalapeno peppers, Garlic powder, Black pepper), Monterey jack cheese (pasteurized grade a milk, Cheese cultures, Salt and enzymes), Cheddar cheese (pasteurized grade a milk, Cheese cultures, Salt, Annatto [color], Enzymes).