Measurements

• 1 lb Chicken Breast
• 1 cup Cheese
• 1/4 cup Cilantro (chopped)
• 2 cloves Garlic
• 2 cups Green Enchilada Sauce
• 1 tbsp Oil
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 1/2 cup Sour Cream (dairy-free for vegan)
• 8 Tortillas
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the oil over medium heat.
• Add the chopped yellow onion and minced garlic, and sauté until the onion is translucent.
• Add the shredded chicken breast, salt, and pepper to the skillet.
• Stir well to combine and cook for another 2-3 minutes.
• Pour 1 cup of green enchilada sauce into the skillet and mix well.
• Let it simmer for 5 minutes.
• Warm the gluten-free tortillas in the microwave for about 20 seconds to make them pliable.
• Spoon the chicken mixture onto each tortilla, then roll them up and place them seam-side down in a baking dish.
• Pour the remaining green enchilada sauce over the rolled tortillas.
• Sprinkle the shredded cheese evenly over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let it cool for a few minutes.
• Garnish with chopped cilantro and a dollop of sour cream before serving.

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