Mix chicken, chilies, onion, garlic, chili powder, cumin, coriander in a large bowl. Mix thoroughly.
Heat oil over fairly high heat in a small frying pan,
Add one tortilla at a time to soften. Just a few seconds on the first side, until tortilla bubbles. Then flip on the other side for a few seconds. Drain between paper towels.
To assemble enchiladas
Heat oven to 350°F. Place a few tablespoons of enchilada sauce in the bottom of a 9" x 13" baking pan.
Dip enchilada in enchilada sauce, one at a time. Fill with 2 tbsp. of filling, on the bottom third of the tortilla. Roll tightly. Place slit side down on the baking pan,Roll all enchiladas. If you have additional filling it can be saved in the freezer, or use for tacos.
Cover the enchiladas with the remaining sauce, depending on how wet you like them. Cover pan with foil and bake approximately 30 minutes.
Remove from oven. Remove lid, top with shredded cheese. Return to oven to melt cheese.