Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

In a large skillet, heat the vegetable oil over medium heat. Quickly dip each corn tortilla into the warm oil for about 10-15 seconds per side until pliable. This step prevents tearing and helps them stay soft. Set aside on a plate lined with paper towels to drain excess oil.

In a bowl, season the cooked shredded chicken with a pinch of salt and pepper.

For the ultimate cheese pull, here is the secret: Use a low-moisture, good melting cheese like Monterey Jack or a high-quality Mexican blend. These cheeses have the perfect fat and moisture content to stretch beautifully without becoming greasy.

To assemble the enchiladas: Spread a thin layer of enchilada sauce on the bottom of your prepared baking dish. Take one softened tortilla, place a spoonful of shredded chicken down the center, and top it with about 1 tablespoon of shredded cheese. Roll the tortilla tightly and place it seam-down in the baking dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled enchiladas in the dish, ensuring they are well-covered.

Now for the magic layer: Generously sprinkle the remaining shredded cheese over the top of the enchiladas. Make sure there is a thick, even layer of cheese covering every surface. This copious amount of perfectly selected cheese is what will give you that irresistible stretch.

Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is completely melted and bubbly. For that golden, slightly browned top and extra stretchy texture, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.

Remove from the oven and serve immediately while the cheese is still hot and at its maximum stretchiness. Get ready for those epic cheese pulls!