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Prepare the shredded chicken and keep it warm.
Make the enchilada sauce and keep it warm.
Add 1 tablespoon of oil to a large non-stick skillet over low to medium heat, and heat for 30 to 45 seconds.
Next, dip a corn tortilla completely submerged in the warm enchilada sauce, add it to the non-stick skillet, and cook it for 20 to 30 seconds per side or just until soft and pliable. Do not cook it for too long, or it will break.
Remove the sauced tortilla and place it on a clean surface. Add about a ¼ cup of shredded chicken to the center of the tortilla.
Next, add 1 to 2 tablespoons of queso fresco, 1 tablespoon of diced caramelized or raw onion.
Carefully roll up the tortilla taking care not to rip it. Repeat the process until all the tortillas are cooked and stuffed. You can keep them warm in a casserole dish or on a plate covered in foil and in the oven at low temperatures (<200°) until all are stuffed and rolled.
When you are ready to serve add the enchiladas to your desired serving dish and pour on more of the warm enchilada sauce.
Then add optional garnishes of crema, shredded lettuce, radishes, and additional queso fresco crumbles.
Serve with additional garnishes on the side.