Chicken Enchilada Bites
1 whole smoked or roasted chicken, roughly chopped or shredded
1 small red onion, minced
1 bunch green onions, sliced
2 cups sharp or medium cheddar cheese, shredded
fresh cilantro or chives, sliced (for garnish)
Turn broiler to low and pre-heat.
Using a small biscuit cutter, cut rounds from the full-sized tortillas. In a lightly-oiled pan or panini grill, cook until lightly browned.
In a microwave-safe bowl, mix the chicken and minced red onion with the tomatilla salsa: cook in the microwave for about 1 minutes, stirring once, until mixture is warmed through.
Place the rounds on a lined cookie sheet, then add about 1 tablespoon of the chicken mixture to the center of each round.
Sprinkle with green onion, then place a dab of red salsa on top.
Cover with about a tablespoon (or so) of the cheese.
Place into the pre-heated oven under the broiler and cook for about 5-6 minutes, until the cheese has melted.
Remove to serving tray, place slivers of cilantro or chive atop each round and serve immediately.