Heat up oil in a frying pan.
Fry the tortillas. 1 minute on each side.
Place on a paper towel to drain any excess oil.
Repeat with all the tortillas.
To assemble, place a tortilla in a baking dish and using your best judgement add about 2 tbsps shredded chicken.
Roll up the tortilla.
Make sure the seam side is down.
Repeat until with the remaining tortillas.
Heat up oven to 375 degrees F.
Cover the tortillas with aluminum foil and place in the oven.
Bake for 15 minutes.
Keep in a warm oven until ready to serve.
Pour a generous amount of the salsa verde on the plate.
Add the chicken enchiladas to a plate.
Pour more sauce on top.
Add the desired toppings - crema mexicana, queso fresco, cilantro, and onion.
Serve and eat right away!