Chicken Enchiladas - Bell & Evans

Ingredients

• Bell & Evans Organic Boneless, Skinless Chicken Thighs
• 1 tsp Salt
• 1 TB Olive oil
• 1 medium Yellow onion, chopped
• 2 (10-oz) cans Red enchilada sauce, divided
• 1 cup Shredded cheddar cheese
• 12 (6-inch) Corn tortillas
• 1 cup Crumbled queso fresco
• 1 cup Sour cream
• 2 Avocados, halved, pitted and sliced
• 1/4 cup Chopped fresh cilantro
• 4 Radishes, thinly sliced
• 3 Limes, cut into wedges