Halve and peel onion. Slice one half into thin strips. Finely dice remaining half.

Coarsely chop cilantro (no need to stem).

In a mixing bowl, combine cabbage, sliced onion, lemon juice, crème fraîche, half the cilantro (reserve remaining for rice), and a pinch of salt. Set aside.

Pat chicken dry. Season with 1/4 tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Drain excess liquid from pan, if desired.

Stir in enchilada sauce and 2 Tbsp. water. Bring to a simmer.

Once simmering, remove from burner.

While chicken cooks, continue recipe.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Combine rice, garlic salt, and diced onion in a microwave-safe bowl.

Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Stir in remaining cilantro and butter (to taste) until melted and combined. Fluff rice mixture with a fork.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Plate dish as pictured on front of card, filling tortillas with filling, cabbage mixture, then cheese. Bon appétit!