Preheat oven to 375°F. Slice chicken breast and set aside. In a small frying pan, heat ¼ cup oil. Fry tortillas, one at a time for a couple seconds on each side. Set aside on a plate covered with a paper towel (to soak up excess oil). Dip each tortilla in the enchilada sauce, place on plate and roll a small amount of chicken and shredded cheese in each tortilla. Place on a baking dish, cover with more red enchilada sauce and bake for 15-18 minutes. Top with remaining Dos Quesos Blend and Crema Mexicana or Crema Mexicana Agria.