Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
Add oil to a small skillet to a depth of about an inch. Heat over medium heat until the oil starts to shimmer. Fry the tortillas in the hot oil for 30 to 45 seconds each, turning once with tongs. The texture starts to look a bit leathery. Drain the tortillas on paper towels and cool enough to be easily handled.
In a mixing bowl, combine the chicken, 1 cup of the Jack cheese, the cream cheese, onion, and taco seasoning mix.
Assemble the enchiladas by placing 2 tablespoons filling on each tortilla. Roll and place the enchiladas, seam side down, in the prepared baking dish.
Pour the salsa over the enchiladas and sprinkle the reserved cheese over the enchiladas. Bake the enchiladas for 20 minutes, or until the dish is heated through and the cheese is melted.
Notes
Toppings: Top the baked enchiladas with chopped tomatoes, sliced jalapeños, chopped cilantro, and sliced olives.To freeze: Wrap the dish after step 4 and chill in the refrigerator before freezing. Place the remaining cheese in a small zip-top, freezer bag and store both in the freezer for up to two months. To cook, thaw completely in the refrigerator before proceeding with step 5.
Variations:
Change the tortilla. I used corn tortillas, but if you prefer to make your enchiladas with flour tortillas, you can totally do that. To prevent the tortillas from getting gummy, I recommend baking them without sauce so that the tortilla crisps.Beef up the chile flavor. You can stir a can of green chiles into the filling.Change the sauce. I love using a salsa verde or green sauce to top these enchiladas, but you can also use a red chile sauce or red chile enchilada sauce if you prefer.For a rich alternative to plain salsa verde, combine the jar of of salsa with 1 cup sour cream and use that as a sauce. It's the same that I use in my Salsa Verde Chicken.