Measurements

• 2 Avocados
• 1/4 cup Chopped Cilantro
• 1/4 cup Chopped Green Onions
• 1/4 cup Cilantro (for garnish)
• 12 Corn Tortillas
• 2 cups Green Enchilada Sauce
• 2 Limes
• 2 cups Monterey Jack Cheddar
• 1 cup Shredded Cheese
• 1/4 cup Sliced Black Olives
• 1 cup Sour Cream
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a medium skillet, heat the corn tortillas one at a time until they are pliable.
• Dip each tortilla into the green enchilada sauce to coat both sides.
• Fill each tortilla with a mixture of Monterey Jack Cheddar and diced yellow onion.
• Roll up each tortilla and place them seam-side down in a baking dish.
• Pour the remaining green enchilada sauce over the rolled tortillas.
• Sprinkle the shredded cheese and sliced black olives on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes.
• Garnish with chopped cilantro, chopped green onions, and avocado slices.
• Serve with lime wedges and a dollop of sour cream on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.