Measurements

• 1 lb Cooked Chicken
• 1 cup Sour Cream
• 2 cups Enchilada Sauce
• 1 cup Cheddar Monterey Jack Cheese
• 1 cup Chopped Onions
• 1/2 cup Chopped Cilantro
• 1/2 cup Green Chiles, diced
• 1/4 cup Sliced Olives
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 1/2 cup Jalapeno Peppers, sliced
• 12 Corn Tortillas

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a large bowl, mix the shredded chicken, 1/2 cup of sour cream, 1 cup of enchilada sauce, chopped onions, chopped cilantro, green chiles, chili powder, cumin, and garlic powder.
• Warm the corn tortillas in a microwave or on a skillet until they are pliable.
• Fill each tortilla with the chicken mixture and roll them up.
• Place them seam-side down in a greased baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas.
• Spread the remaining sour cream over the top.
• Sprinkle the shredded Cheddar Monterey Jack cheese over the top.
• Add sliced olives and jalapeno peppers on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish with additional chopped cilantro before serving.

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