Instructions

• Preheat the oven to 350°F (175°C).
• Heat 1/3 cup vegetable oil in a medium skillet over medium-high heat. Working one at a time, fry each corn tortilla for about 5–7 seconds per side, flipping once, until softened but not crispy. Use tongs and transfer each tortilla to a paper towel–lined plate to drain; repeat with all 10 tortillas.
• In a separate medium skillet, heat 1 tablespoon olive oil (or avocado oil) over medium-high heat. Add the diced 1/2 yellow onion and cook, stirring occasionally, until translucent, about 5 minutes. Remove the skillet from the heat.
• To the skillet with the onion, add 2 cups shredded rotisserie chicken, 4 ounces mild green chiles, and 1/2 cup enchilada sauce. Stir until evenly combined; set aside.
• Pour 1/3 cup of the enchilada sauce into a 9×13-inch baking dish and spread it to lightly coat the bottom.
• Divide the 3 cups shredded Mexican blend cheese into two equal portions (1 1/2 cups and 1 1/2 cups). Reserve one 1 1/2-cup portion for filling and one for topping.
• To assemble, lay a fried tortilla flat on a clean work surface. Spoon an even portion of the chicken mixture down the center of the tortilla and sprinkle with a portion of the reserved 1 1/2 cups cheese (divide the 1 1/2 cups evenly among the 10 tortillas). Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged in the dish.
• Pour the remaining enchilada sauce over the rolled tortillas, spreading gently to cover. Sprinkle the remaining 1 1/2 cups shredded cheese evenly over the top.
• Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let sit for 3–5 minutes. Serve warm with any desired optional toppings (sour cream, avocado, cilantro, shredded lettuce, jalapeño slices, cotija cheese, salsa, or pico de gallo).