INGREDIENTS
1 1/4 cups
chicken broth
10
(6 inch) corn tortillas, cut into 1/2 inch strips
1 cup
green enchilada sauce
1 10 ounce can
red enchilada sauce
1 tsp
ground cumin
4
cooked, boneless and skinless chicken breast halve
1 cup
half-and-half
1
tomato, chopped
1
jalapeno pepper, seeded and minced
1 cup
shredded Cheddar cheese