1/3 cup chopped sweet onion, plus oil for sautéing
8 corn tortillas
6 ounces shredded rotisserie chicken
8 ounces store-bought taco sauce
2 cups shredded Oaxaca or mozzarella cheese
Add a splash of olive oil to a pan, then add sweet onion. Sauté on medium-low until softened, 3-5 minutes. Then, add taco sauce and chicken, and heat another 3-5 minutes. Remove the chicken mixture from the pan, and wipe the pan out.
Add the chicken mixture to one half of each tortilla, then top with cheese. Fold the other half of the tortilla over, then add a splash of olive oil to the pan. Heat the tortillas in the oil on high heat for 2-3 minutes on each side, or until tortillas are toasted and cheese is melted.
Five-Ingredient Tip: To soften corn tortillas so that they don’t break, wrap a stack of tortillas in a damp paper towel, and microwave them for 15-30 seconds.