Stepwise Method:

• Start by gathering all your ingredients. If using rotisserie chicken, shred it into bite-sized pieces. Dice the yellow onion and measure out your enchilada sauce and cheese.
• In a large skillet, heat the olive or avocado oil over medium heat. Add the diced onion and sauté until they become translucent, about 5 minutes.
• To the skillet with the sautéed onions, add the shredded rotisserie chicken, mild green chiles, and 1 cup of the shredded Mexican blend cheese. Stir everything together until combined and heated through.
• In a separate skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds per side, just until they are soft and pliable. Drain the tortillas on paper towels to remove excess oil.
• Spread 1/2 cup of enchilada sauce on the bottom of a baking dish. Take a tortilla, place a generous scoop of the chicken filling in the center, and roll it up tightly. Place the rolled tortilla seam side down in the baking dish. Repeat with the remaining tortillas and filling.
• Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them generously. Sprinkle the remaining 2 cups of shredded cheese on top.
• Preheat your oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly and the sauce is hot.
• Once out of the oven, let the enchiladas cool for a few minutes. Serve hot with your choice of toppings.