Chicken Enchilada with Broccoli Microgreens

Ingredients: 2 cups cooked, shredded chicken, 1 1/2 cups enchilada sauce, 8 flour or corn tortillas
1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1/2 cup diced onion, 2 cloves garlic, minced, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, broccoli microgreens.
Directions: Preheat your oven to 375°F. In a skillet, heat olive oil over medium heat, add diced onion and cook until translucent. Add garlic and cook for a minute. Stir in shredded chicken, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until everything is well combined and heated through. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Warm the tortillas in the microwave for a few seconds to make them pliable. Place a few tablespoons of the chicken mixture in the center of each tortilla, sprinkle with a bit of cheddar and Monterey Jack cheese, then roll up tightly. Place the rolled tortillas seam-side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Remove from the oven and let cool for a few minutes. Sprinkle with fresh broccoli microgreens.