Preheat the oven to 250°. Put chicken into pot, just covered with water. Boil chicken on stovetop until tender & moist. Take chicken out of water, save the water (keep it hot). In the meantime, put the cream of chicken soup in a saucepan with the diced jalapenos & diced chilies, simmer on stovetop on very low heat until you use it (do not add water to the cream of chicken soup). Dip the corn tortillas into the chicken broth a few seconds (not too long or will rip).Layer the tortillas in a 9 1/2 x 13" cake pan in rows of 3 across, 4 down. Let them overlap & go up onto the lip of the pan. Pull apart chicken into tiny bite size pieces, layer on top of the tortillas. Use a soup ladle to spread the cream of chicken soup mixture over the chicken, completely covering it. Sprinkle the grated cheese all over the top of it. Cook in oven at 250° until cheese is melted. Serve hot. Store in refrigerator & reheat at 250° until cheese melts again. DO NOT use higher heat, or Enchilada will burn! It s best to grate the cheese by hand, it seems to melt & combine the dish better.
Thanks to Angela Ross and Jessie Ross.