Measurements

• 8 corn tortillas
• 2 cups cooked chicken
• 1 cup cheese
• 1 onion
• 2 cloves garlic
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 can
• 1 can
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• 1/4 cup cilantro, chopped
• 1 lime

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a skillet, heat olive oil over medium heat.
• Add chopped onions and minced garlic, sauté until onions are translucent.
• Add chili powder, cumin, salt, and black pepper to the skillet.
• Stir to combine.
• Add tomato sauce and green chilies to the skillet.
• Simmer for 5 minutes.
• In a large bowl, combine shredded chicken and half of the cheese.
• Pour a small amount of the sauce into the bottom of a baking dish.
• Fill each corn tortilla with the chicken and cheese mixture, roll them up, and place them seam-side down in the baking dish.
• Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish with chopped cilantro and serve with lime wedges.

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