Measurements

• 1 lb Chicken Breast
• 1 cup Cheese
• 2 tbsp Chili Powder
• 1/4 cup fresh Cilantro, chopped
• 1 tsp Cumin
• 2 cups Enchilada Sauce
• 3 cloves Garlic
• 2 Jalapeno Peppers
• 2 tbsp Oil
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 8 Gluten
• 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 diced yellow onion, minced garlic, and diced jalapeno peppers.
• Sauté until the onions are translucent.
• Add the shredded chicken, chili powder, cumin, salt, and pepper to the skillet.
• Stir well to combine and cook for another 5 minutes.
• Pour 1 cup of 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 evenly onto each tortilla, then roll them up and place them seam-side down in a baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
• Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and garnish with chopped cilantro before serving.

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