Preheat oven to 375 and lightly grease a 9x13 baking dish.
In a large bowl, combine the shredded chicken, paprika, black pepper, cumin, dried oregano and salsa verde. Toss chicken to evenly coat.
Place tortillas on a plate and heat in microwave for 15 seconds. This will soften them up just a bit so they are easier to roll.
Add a small amount of chicken to one end of the tortilla (about 2 tbsp). Gently roll the tortilla and place it seam side down into the prepared baking dish. Continue rolling until all tortillas are filled and placed in the baking dish.
In a small bowl, combine 3/4 cup salsa verde and the cashew queso. Evenly pour the queso mixture over the enchiladas and using a rubber spatula, spread to evenly coat.
Cover baking dish with foil, being careful that it is not touching the enchiladas. Bake, covered, for 25 minutes, until the enchiladas are hot all the way through and bubbly.
Remove aluminum foil and top with cilantro and red onion for serving.