Sauté the diced onion in a large pan.
After a few minutes, add the mashed garlic, a pinch of s&p, and remove from heat after 3-4 minutes.
Add the cooked shredded chicken to the pan with the onions and mix everything together well.
Next, assemble the enchiladas.
Lay out tortillas on the counter and spray both sides with oil.
That step is optional, but it’s a great way for the tortillas to get crispy— I’d do it if I was you.
Pour some salsa into the bottom of an 8x8 baking dish (about 1/4 jar).
Next, fill each tortilla with some chicken mixture and roll them up tightly.
Place folds side down into an 8x8 baking dish.
Repeat until tortillas are gone. pour remaining salsa on top.
Sprinkle on some Mexican cheese, if using.
Bake for 20 minutes at 350 degrees. you can turn on the broiler for a minute or two at the end to brown the cheese.
Remove from oven and garnish with diced tomatoes, sliced jalapeños, and avocado.Enjoy!