Starter ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature in cool, dry place for up to 18 months. Once opened, store in refrigerator and enjoy within 6 months.
Starter will separate. Shake well before using.

In casserole dish, evenly spread 1/2 cup (130g) enchilada sauce. In large bowl, stir together 1 lb. (500g) shredded cooked chicken with 1 cup (185g) shredded mozzarella, Oaxaca or Monterey jack cheese. Season with kosher salt and pepper. In preheated dry fry pan, working in batches, warm 8–10 thin corn tortillas. Place heaping 1/4 cup (45g) chicken mixture along one edge of tortilla and roll up. Place seam side down in prepared dish. Repeat with remaining tortillas and chicken mixture, arranging enchiladas snugly in dish. Top with remaining enchilada sauce and additional 1 cup (125g) shredded cheese. Bake in 375°F (190°C) oven until filling is heated through and cheese is melted, approx. 18 minutes. If desired, broil for last 1–2 minutes of cook time. Top with sour cream, if desired. Makes 8–10 enchiladas.

Williams Sonoma Hatch Chile Enchilada Starter