Christmas (green and red) Chicken Enchiladas

3 cups shredded chicken
1 onion, chopped
Salsa de Tomatillos (see blog entry)
Tomato Salsa
2 cups chicken broth, warmed
1/2 teaspoon cumin
1/2 teaspoon white pepper
2 tablespoons vegetable oil
3/4 pound Monterrey Jack cheese, grated
16 corn tortillas

Preheat oven to 325.

Place half of shredded chicken, half of onion, half of chicken broth to cover, and a little liquid from the tomatillo salsa in a bowl. Add half of cumin and half of white pepper. Toss well with a fork to combine. Repeat in a separate bowl with tomato salsa. Allow to sit for one hour uncovered, adding chicken broth as chicken absorbs the liquid.

Heat vegetable oil in a skillet (you can use chicken broth if you prefer) on medium high heat. Using tongs, dip each tortilla in the oil until softened...just a few seconds. Drain on paper towels.

Prepare two greased rectangular baking dishes, one for green enchiladas and one for red. Divide the tortillas into two groups of eight.

For the green enchiladas, fill each tortilla with tomatillo chicken mixture, add a sprinkling of cheese, roll and place into casserole. When the enchiladas are arranged in a single layer, spoon more tomatillo sauce over them and topwith half the remaining cheese.

Repeat for red enchiladas, with tomato salsa.

Bake for 20 to 30 minutes.