Enchiladas
1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
1
can (4.5 oz) Old El Paso® chopped green chiles
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
pouch (8 oz) Old El Paso® Mexican cooking sauce chile and roasted garlic
1
cup crumbled queso fresco cheese
8
corn tortillas (5 1/2 inch)
Garnishes (if desired)
1/2
cup sour cream
1
medium avocado, pitted, peeled and sliced