Chicken Enchiladas

So I was feeling Mexicano today and decided to try my hand at some Chicken Enchilada recipe that I found at Elly Says Opa.

Chicken Enchiladas with Chipotle Sauce
1 Tbsp. canola oil
1 lb. chicken, cooked and shredded (I used montreal chicken seasoning on the chicken)
1 small onion, diced
2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. cumin, salt, and pepper
12-14 corn small tortillas
canola oil or cooking spray
2 cups Mexican blend or cheese of your choice, shredded
2 bottles of enchilada sauce

1. Preheat the oven to 350.
2. Spray a large baking/casserol dish with cooking oil and then pour about 1/2 cup of the enchilada sauce into the baking dish, barely covering the bottom.
3.In a large pan, heat the oil.
4. Then add the onion and cook until translucent.
5. Add the garlic, chicken, oregano, cumin and salt and pepper to taste.
6. Cook for a little while over low to combine the flavors.
7. Heat another pan over medium heat and either spray with cooking spray, or add canola oil to the pan.
8. Add the corn tortillas one at a time, leaving in the pan for about 2 or 3 seconds per side - enough to make them pliable and have a little taste of oil.
9. Add half the cheese to the chicken filling, or just put about 1 Tbsp of cheese in each tortilla.
10. Fill each tortilla, roll, and place seam side down in the prepared dish.
11. Repeat with remaining tortillas.
12. Pour the remaining enchilada sauce over the rolled tortillas, making an even layer and coating all enchiladas.
13. Sprinkle with the remaining 1 cup of cheese.
14. Cover with foil and bake for 20 minutes.
15. Remove foil and bake an additional 5.