Lower oven temperature to 350 degrees.
In a small skillet, add vegetable oil over medium heat. Once warmed, add one tortilla at a time, leaving submerged for 5-7 seconds. Remove and place on a paper towel-lined plate.
In a large bowl, combine shredded chicken, 1 cup shredded cheese, and reserved 1/2 cup tomatillo sauce.
Add two heaping tablespoons of the mixture to each tortilla, and tightly wrap them and place each in a 9 x 13 baking dish, seam side down.
Once all enchiladas are wrapped tightly, pour the roasted tomatillo sauce over the prepared baking dish. Sprinkle with remaining 1 cup of shredded cheese and bake for 10-12 minutes, or until cheese is melted and bubbly.
When done remove from oven and enjoy immediately.