▢1 tablespoon olive oil ▢1 onion diced ▢4 cloves garlic minced ▢1 quart water ▢6 teaspoon chicken bouillon powder ▢15 ounces tomato sauce ▢28 ounces red enchilada sauce ▢1 tablespoon chili powder ▢1 tablespoon cumin ▢2 chicken breasts shredded or cut into bite sized pieces ▢6 corn tortillas cubed ▢8 ounces American cheese cubed ▢16 ounces sharp cheddar cheese grated
Add in American and sharp cheddar cheese and stir until cheese is completely melted.
Serve immediately in bowls. Garnish with Milton's cheesy cheddars, avocado, pico de gallo, cilantro, sour cream, and extra cheese.