Measurements

• 1 lb Cooked Chicken
• 1 cup Cheddar Monterey Jack
• 1 cup Cream Cheese
• 1 cup Enchilada Sauce
• 1 Yellow Onion
• 2 cloves Garlic
• 1 tsp Chili Powder
• 1 tsp Cumin
• Salt to taste
• Pepper to taste
• 8 Gluten
• 1 cup Sour Cream

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a large bowl, combine the shredded chicken, cream cheese, 1/2 cup of the shredded Cheddar Monterey Jack, chopped onion, minced garlic, chili powder, cumin, salt, and pepper.
• Mix well.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the top of the rolled tortillas.
• Sprinkle the remaining 1/2 cup of shredded Cheddar Monterey Jack over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Serve hot with a dollop of sour cream on top.

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