Measurements

• 1 cup shredded cheese
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 cups enchilada sauce
• 2 cloves garlic
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups shredded chicken
• 8 tortillas
• 1 yellow onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine the shredded chicken, chili powder, cumin, minced garlic, pepper, and salt.
• Add 1 cup of enchilada sauce to the chicken mixture and stir until well combined.
• Warm the tortillas in a microwave or on a skillet to make them pliable.
• Place a portion of the chicken mixture in the center of each tortilla and roll them up tightly.
• Spread 1/2 cup of enchilada sauce on the bottom of a baking dish.
• Place the rolled tortillas seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the top of the tortillas.
• Sprinkle the shredded cheese evenly over the enchiladas.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish with diced yellow onion before serving.

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