Preheat oven to 350°F. Heat about one-inch of oil in a small skillet over medium heat.
Pour in enough sauce to cover the bottom of a 9 x 13 baking dish, set aside.
Pour some of the enchilada sauce onto a plate next to the stove. Set a second clean plate next to the sauce covered plate.
Place tortilla into the hot oil one at a time. You just need to “soften” the tortilla not make it crispy.
Remove the tortilla with tongs, and place into the sauce on the small plate, flip it over to coat both sides. Move sauce covered tortilla to the second plate.
Wipe the tip of the tongs on a paper towel and continue the process with the remaining tortillas.
Mix the chicken with about one-fourth of the sauce in a small bowl. Place a small amount of chicken and shredded cheese in the center of a tortilla.
Roll up, and place in the prepared pan. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining shredded cheese.
Bake for 20 minutes, until the cheese is melted and bubbling.
Sprinkle with crumbled Queso Fresco (if using), chopped cilantro and green onions.
Notes
You do not have to wipe off the tongs each time, but the sauce will splatter each time you place the tongs back into the hot oil!