Add two tablespoons of cooking oil to a frying pan and sauté the onion and garlic until fragrant.
Add the salsa verde and the chicken stock and bring to a boil. Set aside.
Gently fry the tortillas in a clean pan with a teaspoon of cooking oil until glossy but still malleable.
Fill each tortilla with rotisserie chicken and arrange them in a baking tray.
Top the enchiladas with green sauce and place the cheese slices on top.
Preheat the oven to 300°F (150°C) and grate for 8-10 minutes until the cheese is bubbly.
Serve the enchiladas and garnish with sour cream and sliced onions.
