Lazy Girl Enchiladas

Ingredients

• 3oz rostisseire chicken
• 1 white onion diced
• 1 tomato diced
• 1 pack cassava flour tortillas
• 2 Mexican blend cheese bags
• 15oz red enchilada sauce
• 1/4 cup spicy salsa
• 4 tbsp salsa soleada
• 4 tsp chicken fajita seasoning
• avocado oil spray
• 4 tbsp avocado oil
• salt and pepper to taste

Instructions:

1. Shred the rotisserie chicken to your liking
2. After washing the produce, dice the onion and tomato. Set 1/3 cup of the diced tomatoes and onions aside for garnish.
3. In a heated pan, add 4 tbsp of olive oil. Once the oil is hot, add the diced tomato and onion.
4. While the veggies sautee, add 2 tsp of the fajita seasoning and a pinch of salt and pepper and mix well. Cover the veggies to release all their juices for 7-10 minutes.
5. Pre-heat your oven to 375F/190C
6. Once the veggies have released their juices add the shredded chicken, 1/4 cup of spicy salsa, 4 tbsp of the soleada salsa, and the remaining 2tsp of fajita seasoning.
   • _{Note: if you do not like spicy food, you can swap the spicy sauce with red enchilada sauce}
7. Sautee chicken and veggies for 5-10 minutes
8. Begin to warm up the cassava flour tortillas in a pan. If you do not warm the tortillas, they will break and will become harder to wrap
9. Prep your baking dish by coating it with avocado oil spray. Once it is coated, add enough red enchilada sauce to cover the bottom of the dish. Reserve the rest of the enchilada sauce for a top coat.
10. Begin assembling enchiladas by adding the chicken, cheese, and, if you’d like, a tablespoon of your sauce of choice
11. Place the enchiladas in the baking dish face down. Once all 8 enchiladas are in the dish, coat the tops with the remaining red enchilada sauce and cover with cheese to your liking.
12. Let bake for 10 minutes until cheese has melted
13. Let cool and garnish with the diced onion and tomato and enjoy