Preparation Method
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded cooked chicken, diced avocados, chopped cilantro, and lime juice.
- Warm the corn tortillas in a microwave or on a skillet until pliable.
- Fill each tortilla with the chicken and avocado mixture, then roll them up and place them seam-side down in a baking dish.
- Pour the green enchilada sauce evenly over the rolled tortillas.
- Sprinkle the shredded Monterey Jack Cheddar over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot, topped with a dollop of sour cream and additional cilantro if desired.
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.