Preheat the oven to 350 degrees.
Pour ½ cup of enchilada sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
Place a large skillet over medium heat. Add 1 tablespoon of coconut oil to the skillet. Let melt completely and then add 3-4 tortillas in a single layer. Cook the tortillas for about 1-2 minutes per side, making sure they get slightly crispy but not too firm.
Place tortillas on a paper towel-lined plate to let any excess oil drain off. Repeat with remaining oil and tortillas.
Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of salsa.
Fold the right side of the tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam-side into the baking dish with enchilada sauce.
Pour the remaining enchilada sauce over all of the filled tortillas. Using a spoon, spread it out so it completely covers all of the edges.
Top with the remaining shredded cheese.
Bake enchiladas for 20-25 minutes in the preheated oven. Remove the foil from the baking dish during the last 5 minutes of cooking so the edges can crisp up.
Let enchiladas sit at room temperature for 5 minutes before serving with fresh cilantro, green onions, sour cream, salsa, or guacamole. Enjoy!