Start by cooking your chicken according to your favorite method—boiling, baking, or using a slow cooker. Once cooked, shred the chicken and set it aside.
In a saucepan, combine the necessary ingredients for your enchilada sauce, cooking until fragrant and slightly thickened. A simple sauce can be made with tomatoes, spices, and broth for a rich flavor.
In a skillet, heat the avocado oil over medium heat. Add the diced onions and sauté until they are translucent and tender. If you prefer a sweeter taste, you can caramelize the onions for extra flavor.
In a mixing bowl, combine the shredded chicken, sautéed onions, and half of the enchilada sauce. Mix well until everything is evenly coated.
Warm the corn tortillas in the skillet until they are pliable. Take a tortilla, fill it with a generous spoonful of the chicken mixture, and roll it tightly. Place the rolled tortilla seam-side down in a greased baking dish. Repeat until all the tortillas are filled.
Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle crumbled queso fresco evenly over the sauce.
Preheat your oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
Once baked, remove from the oven and let cool for a few minutes. Top with shredded butter leaf lettuce and optional sliced radishes for garnish. Serve hot and enjoy your flavorful Chicken Enchiladas!
