Prepare Chili Rojo according to the recipe above. Heat up 1 tablespoon of oil in a saucepan on medium high heat, and fry the Chili Rojo sauce for 5 minutes, then turn down to low and simmer another 5 minutes. Turn off the heat and let it cool down while preparing the tortillas and fillings.
Soften the tortillas by heating them in a tortilla warmer in the microwave for 1-2 minutes until pliable. You can also wrap them in a damp paper towel and heat on a microwave safe plate.
In a large bowl, combine the shredded chicken, salsa and shredded cheese until well combined to make the filling.
Heat a tsp of oil in a non-stick skillet on medium high heat.
Set up an assembly area on a large plate. Dip each tortilla in the warm chili rojo to coat each side, or using a pastry brush, brush the chili rojo on each side of the tortilla. Add 2 tablespoons of filling across each of the coated tortilla, and roll it up over the filling like a cigar.
Add 2 to 3 rolled enchiladas at a time to the heated oil making sure to put the seam side down first, being careful not to lose the filling out of the sides. Fry until golden brown, and the tortilla is crisped up and holding together. Once fully browned, turn the enchiladas and brown each side, about 1-2 minutes per side.
Once fully browned, remove the enchiladas, and place in a heat proof pan and place in a warm oven while cooking the remaining enchiladas.
Serve by placing 2 or 3 enchiladas on a plate, pour over some additional chili rojo. If topping with shredded cheese, place in microwave for 1 minute to melt the cheese. Garnish with crumbled queso fresco, diced onion and cilantro and serve!