For the Chicken Filling:

1 tbsp vegetable oil

1 medium onion, finely diced

1 tsp kosher salt (1/2 tsp if using table salt)

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

4 garlic cloves, minced

1 lb shredded rotisserie chicken (about 4 cups)

For Assembling & Frying:

2 cups vegetable oil (for frying)

2 tbsp vegetable oil (for rubbing tortillas)

30 corn tortillas

1/4 cup cornstarch

2–4 tbsp water (to make paste)

For the Avocado Sauce:

12 oz salsa verde

2 small avocados (or 1 large)

1/2 tsp kosher salt (less if using table salt)

2 tsp roasted chicken Better Than Bouillon

1 lime, juiced

1/2 cup water, plus an additional 1/2 cup for thinning

1 jalapeno, optional

Toppings:

Crema Mexicana or sour cream

Queso Fresco or cotija, crumbled

Pico de gallo

Shredded lettuce

Cilantro, chopped

Lime wedges