Combine the shredded chicken and green onions in a large mixing bowl, then set aside.
Melt the butter in a medium sauce pan, then whisk in the enchilada sauce spices to make a paste.
Add 2 cups of chicken stock, then whisk until smooth.
When the mixture is warm, add the tomato paste and whisk until smooth.
Add the rest of the chicken stock and continue whisking until smooth. Allow the mixture to simmer for 10-15 minutes, whisking frequently. Turn off the heat and set aside.
Heat the oil (about 1/4" deep) in a frying pan. Fry each tortilla for about 10 seconds on each side. You just want to soften them, not fry them until they're crispy.
As you fry the tortillas, set them on a plate covered in paper towels to help to drain the excess oil.
Once all of the tortillas are lightly fried, dip a tortilla in the red sauce using tongs. Be careful as they'll be hot.
Place the tortilla in a 9" x 13" baking dish. Add chicken mixture and cheese to the center of each tortilla, then roll them up and place seam side down so they don't unroll.
Repeat until the pan is full. I can typically fit 8 enchiladas across the pan, and then 4 more lengthwise at the bottom of the pan. Fill the second pan.
After your pans are full, pour the remaining sauce over the top of them.
Sprinkle with the remaining cheese and extra green onions, if desired.
Bake the enchiladas covered with foil for 20 minutes at 350° F, then for an additional 10-15 minutes uncovered. If you refrigerate the pan of enchiladas before cooking (I often do this with the second pan), it usually takes about an hour to cook them thoroughly.
We love to serve our enchiladas topped with sour cream and hot sauce, but they’re great on their own as well. Garnish with chopped green onions and/or fresh cilantro.