Measurements

• 1 tablespoon olive oil
• 1 yellow onion
• 2 cloves garlic
• 1 can
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 cups enchilada sauce
• 12 corn tortillas
• 2 cups shredded cheddar cheese

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic, diced green chiles, cumin, chili powder, black pepper, and salt.
• Cook for another 2 minutes, stirring frequently.
• Pour in 1 cup of the enchilada sauce and stir to combine.
• Remove from heat.
• Warm the corn tortillas in a microwave or on a skillet to make them pliable.
• Spread a thin layer of the remaining enchilada sauce on the bottom of a baking dish.
• Place a small amount of the onion mixture and a sprinkle of shredded cheddar cheese in the center of each tortilla.
• Roll up the tortillas and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheddar cheese.
• Cover the baking dish with foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• Let the enchiladas cool for a few minutes before serving.

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