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For base- melt butter over medium heat, sauté onion ‘til soft. Add garlic, cook 1 minute. Add flour and seasoning mix, cook and stir 2 minutes. Slowly add stock and enchilada sauce. Stir in Half and Half, evaporated milk and soup. Bring to boil. Add salsa, beans, corn, green chilies and Jalapeno. Return to boil and then let simmer 15 minutes. Stir in the chicken and heat another 15 minutes. Taste and adjust seasoning. Crumble tortillas in serving bowls and top with soup. Garnish with more crushed chips and toppings as desired. Best if made a day or two before serving. Freezes well.
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