Measurements

• 1 cup Chopped Cilantro
• 1 cup Chopped
• 1/2 cup Chopped Green Onions
• 2 cloves Garlic
• 2 cups Green Enchilada Sauce
• 1 Jalapeno Pepper
• 12 Corn Tortillas
• 1/2 cup Sliced Black Olives
• Salt to taste
• Pepper to taste

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, combine the chopped cilantro, chopped/diced green chilies, chopped green onions, minced garlic, diced jalapeno pepper, and green enchilada sauce.
• Mix well.
• Lightly grease a baking dish with oil.
• Warm the corn tortillas in a microwave or on a skillet until they are pliable.
• Fill each tortilla with a generous amount of the vegetable mixture and roll them up tightly.
• Place them seam-side down in the prepared baking dish.
• Pour any remaining sauce over the top of the enchiladas.
• Sprinkle sliced black olives over the enchiladas.
• Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until heated through.
• Remove the foil and bake for an additional 5 minutes to slightly crisp the top.
• Season with salt and pepper to taste before serving.

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