Measurements

• 1 cup Chicken Broth
• 2 Chipotle Peppers In Adobo Sauce
• 1/4 cup fresh Cilantro, chopped
• 2 cups Cooked Chicken
• 8 Corn Tortillas
• 1 tsp Garlic Powder
• 1 tsp Ground Cumin
• 1/2 cup Red Onions, diced
• 1/2 tsp Salt
• 1 cup Shredded Cheese
• 1/2 cup Sour Cream
• 1 cup Tomato Sauce

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a medium saucepan, combine the chicken broth, chipotle peppers, garlic powder, ground cumin, and tomato sauce.
• Bring to a simmer over medium heat and cook for 10 minutes.
• In a large bowl, mix the shredded chicken with half of the chopped cilantro and diced red onions.
• Warm the corn tortillas in a microwave or on a skillet until pliable.
• Dip each tortilla into the sauce to coat, then fill with the chicken mixture.
• Roll up and place seam-side down in a baking dish.
• Pour the remaining sauce over the enchiladas 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 let cool for a few minutes.
• Serve with a dollop of sour cream and garnish with the remaining cilantro.

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