Measurements

• 2 cups Cooked Chicken
• 1 cup Enchilada Sauce
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 Yellow Onion
• 2 cloves Garlic
• 1 Jalapeno Pepper
• 1/4 cup Cilantro, chopped
• 8 Corn Tortillas
• 1 Avocado
• 1 cup Cheddar Monterey Jack Cheese

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine the shredded cooked chicken, enchilada sauce, chili powder, cumin, diced yellow onion, minced garlic, diced jalapeno pepper, and chopped cilantro.
• Mix well.
• Warm the corn tortillas in a microwave or on a skillet to make them pliable.
• Spoon the chicken mixture evenly onto each tortilla and roll them up.
• Place the rolled tortillas seam-side down in a baking dish.
• Pour any remaining enchilada sauce over the top of the rolled tortillas.
• Sprinkle the shredded Cheddar Monterey Jack cheese evenly over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool slightly.
• Top with sliced avocado before serving.

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