First prepare the tortillas: In a medium sauté pan set over medium-high heat, heat the oil until it shimmers. Use tongs to place a tortilla in the hot oil. The oil should be hot enough for the tortilla to bubble immediately. Heat the tortilla for 10 seconds per side, or until it is lightly browned. Transfer the tortilla to a cooking rack placed over a baking sheet. Repeat with remaining tortillas. Work quickly.
12 corn tortillas, ½ cup canola oil
Place ½ cup green sauce (salsa verde) in the bottom of the prepared pan/dish and spread it around the dish.
Place 2 tablespoons of chicken, 1 teaspoon of green sauce (salsa verde), and 1 tablespoon of shredded cheese into a tortilla. Roll it up and place it seam-side down in the dish. Repeat with the remaining tortillas, placing them right next to each other in the pan.
2 cups shredded Mexican cheese blend
Spoon green sauce over the top of the rolled enchiladas and sprinkle with half the crumbled cheese
1 cup queso fresco
Place the enchiladas in the oven and bake for 20-30 minutes, or until the middle enchiladas are heated through and the cheese is melted.
Remove the enchiladas from the oven, but leave the heat on, and spoon green sauce over the enchiladas, down the length. Place them back in the oven for 5 minutes.
Remove the enchiladas from the oven and drizzle with sour cream or Mexican crema. Sprinkle with the remaining crumbled queso fresco or cotija cheese, chopped tomatoes, chopped onion, and fresh cilantro. Serve immediately.
1 cup sour cream, ½ sweet yellow onion, 2 fresh tomatoes, ¼ cup chopped fresh cilantro