Ingredients :

• Chicken Breast — The classic fillet works perfectly here — it absorbs the flavors of the broth during the long cook and shreds effortlessly. Boneless thighs also work if you prefer a slightly fattier and more flavorful meat.
• Canned Tomatoes with Diced Green Chilies — The Rotel type is perfect, but any can of crushed tomatoes with a bit of mild chili does the trick. Essential: drain them thoroughly before using. If you pour the juice in, the sauce stays too liquid and the cheese never binds correctly.
• Unsweetened Evaporated Milk — This is what makes the sauce creamy without curdling. More stable than heavy cream during long cooking — it doesn’t separate. Watch the packaging: the sweetened version looks exactly like the unsweetened and would give you an inedible result.
• Cheddar — Grate it yourself if you can. Pre-shredded store-bought cheese often contains anti-caking starch that prevents a clean melt — you get a slightly grainy sauce. An aged cheddar grated at the last minute gives thick filaments and a much stronger flavor.