Ingredients

• 1 , 16 ounce
• 2 tablespoons avocado oil
• 8 , 6 inch
• 1 cup rotisserie chicken
• 0.5 cups onions
• 1 cup Oaxaca or shredded Monterey Jack cheese
• 0.5 cups sour cream
• fresh cilantro sprigs and lime wedges for optional garnish

Instructions

1. 1 Set a strainer over a bowl and pour salsa into strainer. Strain out excess liquid until 1 1/2 cups salsa remains. Discard liquid.
2. 2 Heat oil over medium-low heat in a large nonstick skillet. Place 2 tortillas in the warm oil, heat for about 1 minute, then turn and repeat on the other side. Place warmed tortillas in a single layer on a work surface, and repeat with remaining tortillas. Wipe out the skillet with clean paper towels, and place skillet over low heat.
3. 3 Place about 2 tablespoons shredded chicken across the center of each tortilla. Add about 1 tablespoon chopped onion, and 1 tablespoon cheese on top of chicken. Reserve extra cheese for later use.
4. 4 Roll up each enchilada; place in the skillet, seam side down.
5. 5 Pour salsa over enchiladas, and sprinkle with remaining cheese. Cover and heat enchiladas gently until cheese is melted, 3 to 5 minutes.
6. 6 Top with dollops or sour cream, and garnish with fresh cilantro sprigs and lime wedges.

Nutrition per serving