In a large skillet heat oil over medium high heat. Add onions and cook until softened and translucent.
(Chicken must be cooked before hand. You can use rotisserie, baked, broiled, or boiled chicken.) I have an easy recipe for baked chicken that's very juicy and flavorful. You can adjust seasonings to it for a more Mexican flavored chicken. Just search my recipe blog for Baked Chicken.
Stir in cooked chicken, taco seasoning (for extra flavoring, if needed) green chilis, enchilada sauce and chicken broth. Bring to a boil over high heat then lower heat to a medium to simmer.
While simmering, stir in corn tortilla pieces so the pieces are covered with the sauce. Cook for 2 minutes. Top dish with shredded cheese, place lid on skillet and cook for 5-7 minutes until cheese has melted. Let sit for a few minutes for the tortillas to finish absorbing the sauce.
I pair this with my delicious Easy Mexican Rice. (You can find this recipe on my blog also by searching for this side dish.
Garnish with sour cream, green onions, cilantro, pico, salsa, and/or olives if desired.