| Step 1 |
Add two tablespoons of cooking oil to a frying pan and sauté the onion and garlic until fragrant. |
| Step 2 |
Add the salsa verde and the chicken stock and bring to a boil. Set aside. |
| Step 3 |
Gently fry the tortillas in a clean pan with a teaspoon of cooking oil until glossy but still malleable. |
| Step 4 |
Fill each tortilla with rotisserie chicken and arrange them in a baking tray. |
| Step 5 |
Top the enchiladas with green sauce and place the cheese slices on top. |
| Step 6 |
Preheat the oven to 300°F (150°C) and grate for 8-10 minutes until the cheese is bubbly. |
| Step 7 |
Serve the enchiladas and garnish with sour cream and sliced onions. |
