Measurements

• 8 Corn Tortillas
• 2 cups shredded Chicken
• 1 cup Onions
• 2 cloves Garlic
• 1 can Green Chilies
• 2 cups Tomatoes
• 1 tsp Cumin
• 1 tsp Chili Powder
• Salt to taste
• Pepper to taste
• 1 cup Cheddar Cheese
• 1 cup Monterey Jack Cheese
• 1 cup Sour Cream
• 1/4 cup Cilantro (chopped)
• 1 Lime
• 2 tbsp Olive Oil

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a large skillet, heat the olive oil over medium heat.
• Add the onions and garlic, and sauté until they are soft and translucent.
• Add the green chilies, tomatoes, cumin, chili powder, salt, and pepper to the skillet.
• Cook for about 5 minutes until the mixture is well combined and heated through.
• Add the shredded chicken to the skillet and mix well.
• Cook for another 5 minutes until the chicken is heated through.
• Warm the corn tortillas in a microwave or on a skillet to make them pliable.
• Fill each tortilla with the chicken mixture and roll them up.
• Place them seam-side down in a baking dish.
• Sprinkle the shredded cheddar and Monterey Jack cheese over the top of the enchiladas.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes.
• Top with sour cream, chopped cilantro, and a squeeze of lime juice before serving.

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