Measurements

• 1 cup Cheddar Monterey Jack Cheese
• 1 tbsp Chili Powder
• 1/4 cup fresh Cilantro, chopped
• 1 tsp Cumin
• 2 cups Enchilada Sauce
• 2 cloves Garlic
• 1 cup Green Bell Peppers
• 2 Limes
• 1 lb Lobster Meat
• 2 tbsp Oil
• 1 tsp Paprika
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 8 Gluten
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a large skillet, heat the oil over medium heat.
• Add the diced yellow onion, green bell peppers, and minced garlic.
• Sauté until the vegetables are tender, about 5-7 minutes.
• Add the lobster meat to the skillet and cook for an additional 2-3 minutes until heated through.
• Stir in the chili powder, cumin, paprika, salt, and pepper.
• Mix well to combine.
• Pour in the lime juice and half of the enchilada sauce.
• Stir to coat the lobster mixture evenly.
• Warm the gluten-free tortillas in the microwave for about 20 seconds to make them pliable.
• Spoon the lobster mixture evenly into 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 Cheddar Monterey Jack cheese.
• Bake in the preheated oven for 20-25 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.