The Rainbow Jello is from Funky Polkadot Giraffe - I posted it the other day.
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Green Chile Chicken Enchiladas
Jar of Tomatillo (green) salsa (original recipe included how to make this)
12 corn tortillas
2 TB vegetable oil
3 cups shredded cooked chicken (I used some rotissarie chicken we had)
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded monterey jack cheese
1/2 cup chopped onion
1/2 teas salt (I left this out since I used jarred salsa)
Lightly brush both sides of the tortillas with oil and stack them by 2's on a cookie sheet.
Heat in a 375-degree oven until soft and pliable ... about 3 or 4 minutes.
In a large bowl, combine chicken, half of each cheese, onion and salt.
Add 1/2-cup of the salsa to chicken mix and toss to combine.
Put a third of the salsa left on the bottom of a 13x9-inch baking dish.
Put 1/4 cup of the chicken mixture in each tortilla and roll up.
Put each filled tortilla seam down in the baking dish.
Pour the rest of the salsa over enchiladas and top with rest of cheeses.
Bake the enchiladas until the enchiladas are heated through and the cheeses are bubbly and beginning to brown ... mine took about 35 minutes.
We had the leftovers of the rainbow jello I took to my volunteer luncheon.
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