Preheat oven to 350 degrees.
To make the enchiladas, heat canola oil in skillet until sizzling. Using tongs, quickly pass each tortilla through the oil to soften, then drain on paper towels.
Using your fingers, dip each tortilla briefly in the warm sauce, place on a plate.
Put a large spoonful of shredded chicken near one edge and roll up the tortilla.
Place, seam side down, in a baking dish.
Cover with remaining sauce.
Bake until thoroughly heated, about 10 minutes.
Serve enchiladas on individual warmed plates with a dollop of sour cream, crumbled queso fresco cheese, and a sprinkling of diced red onion & fresh cilantro leaves.