Measurements

• 1 cup Red Enchilada Sauce
• 8 Corn Tortillas
• 1 cup Cooked Shredded Chicken
• 1/2 cup Chopped Onions
• 1/4 cup Chopped Cilantro
• 1/2 cup Sliced Black Olives
• 1/2 cup Shredded Cheese (Cheddar Monterey Jack)
• 1 Avocado
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 tbsp Olive Oil

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a skillet, heat 1 tbsp of olive oil over medium heat.
• Add chopped onions and cook until they are translucent.
• Add the cooked shredded chicken to the skillet and season with salt and pepper.
• Stir well to combine.
• Warm the corn tortillas in a microwave or on a skillet until they are pliable.
• Spread a thin layer of red enchilada sauce on the bottom of a baking dish.
• Fill each tortilla with a spoonful of the chicken mixture and roll them up.
• Place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas.
• Sprinkle shredded cheese and sliced black olives on top.
• Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and garnish with chopped cilantro and avocado slices.
• Serve hot and enjoy!

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