Copycat Souper Salad Chicken Enchilada Soup - cooking recipe

Ingredients

4 chicken breasts (cubed)
1/2 cup onion, chopped medium
2 garlic cloves (minced)
1 1/4 ounces dry enchilada mix (I like Fiesta Brand in the white bottle)
2 (24 ounce) cans chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) can Rotel Tomatoes
2 cups milk
2 cups shredded cheddar cheese
1 (24 count) package corn tortillas

Preparation

In a non stick skillet over medium heat cook together the chicken, onions and garlic.
Add the Enchilada mix and stir to coat chicken.
Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
Allow to cool and serve.