4 boneless skinless chicken breast, boiled and shredded
1 diced onion
1/2 cup of chicken broth
1 1/2 - 2 TBL cumin
1/2 TBL garlic salt
1 can of Hatch tomatoes/green chilies (if you can't find this use rotel)
1 can chopped green chilies
1 block of cream cheese
Hatch Green Chili Sauce
12 flour or corn tortillas (you pick your favorite - I prefer this recipe with flour even though I normally like corn better!)
Monterey Jack Cheese
Boil chicken breast and onion together for about 25-30 minutes or until chicken is very tender and shreds easily.
Remove chicken and onions from water - shred chicken. Reserve 1/2 cup of broth. (I don’t like to waste homemade chicken broth so I freeze leftover broth 1 cup increments in plastic bags.)
In a large pot combine the first 8 ingredients (through cream cheese), letting the cream cheese melt everything into a creamy goodness (you may need to do this over low heat):
If there are leftover juices from the chicken mixture pour them on top of the rolled enchiladas.
Pour Hatch green chilie sauce (yes, out of the can!) over the rolled enchiladas. Top with 1/2 cup of shredded sharp cheddar cheese and 1 cup shredded Monterey jack cheese. Bake in oven at 350 degrees F for 20-25 minute or until cheese is completely melted and bubbling.