Halve and peel onion. Cut halves into 1/4" dice.

Mince cilantro (no need to stem).

Slice rounds from pointed half the red Fresno chile. Mince remaining chile. Remove seeds for less spice. Wash hands and cutting board after prepping.

Pat chicken breasts dry.

Bring lentils and 3/4 cup water to a boil in a medium pot.

Reduce to a simmer and cover. Cook until lentils are tender and water is absorbed, 7-10 minutes.

Remove from burner. Mash with taco seasoning until desired consistency is reached. If texture is too thick, stir in additional water 1 Tbsp. at a time. Set aside.

While lentils cook, cook chicken.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Transfer chicken to a mixing bowl and cool at least 5 minutes. Once cooled, use two forks to shred chicken into bite-sized pieces

Reserve pan; no need to wipe clean.

Poke tortillas with a fork all over, 10 times for each tortilla.

Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.

Toast in hot oven until browned and crispy, 4-6 minutes.

Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add onions, minced red Fresno chile (to taste), and cilantro (reserve a pinch for garnish) to hot pan. Stir occasionally until onions are translucent, 2-3 minutes.

Stir in shredded chicken and enchilada sauce until coated and warmed through.

Plate dish as pictured on front of card, topping tortilla shells with mashed lentils, chicken and vegetables, cheese, sour cream, reserved cilantro, and red Fresno chile rounds (to taste). Bon appétit!