Prepare the Chicken Filling:

1. Heat the olive oil in a skillet over medium heat.
2. Add the finely chopped onion. Cook, stirring occasionally, for about 5 minutes, or until the onion is soft and translucent.
3. Add the minced garlic to the skillet. Cook for about 1 minute, stirring constantly, until fragrant.
4. Stir in the shredded chicken, diced tomatoes (or salsa), ground cumin, chili powder, salt, and pepper. Mix well.
5. Cook the mixture for about 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
6. Stir in 1 cup of shredded cheese until melted and fully incorporated. Taste and adjust seasoning if necessary. Remove from heat and set aside.

Prepare the Tortillas:

1. Heat 1 tablespoon of vegetable oil in a small skillet over medium heat.
2. Working one at a time, briefly fry each tortilla in the oil. Cook for about 10-15 seconds on each side, just until soft and pliable. Avoid frying until crispy.
3. Place the fried tortillas on a plate lined with paper towels to drain excess oil. Repeat with remaining tortillas. This step makes the tortillas easier to roll and prevents them from breaking.

Assemble the Enchiladas:

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
3. Take a tortilla and place about 2-3 tablespoons of the chicken filling in the center.
4. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them in a single layer in the dish.
5. Once all tortillas are in the dish, pour the remaining enchilada sauce evenly over the top, making sure to cover all the tortillas.
6. Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the sauce.

Bake:

1. Place the baking dish in the preheated oven.
2. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
3. If you prefer a more browned top, you can switch the oven to broil for the last 2-3 minutes, but keep a close eye to avoid burning.

Serve:

1. Remove the enchiladas from the oven and let them cool for a few minutes.
2. Garnish with chopped fresh cilantro if desired.
3. Serve with your choice of sides such as sour cream, lime wedges, sliced green onions, and sliced jalapeños for extra flavor.