1Place the chicken breasts and salt in 3 to 3 and 1/2 quarts of cold water (enough to cover it) in a large pot. Set to a medium-high heat. Once the water starts to form bubbles, lower the heat. You do not want to bring the water to a
complete boil. Let it slow simmer until it is done (around 45 minutes to an hour, depending on size). Remove chicken breasts from water, and set aside to cool.
2Put uncooked rice, chopped onions, and garlic into pot with chicken broth left over from boiling chicken. Watch closely....you will have to add more water or some canned chicken broth, 1/2 cup at a time, until the rice is done (about 20 minutes). You want the rice done but not soupy so don't add a lot of extra water.
3While the rice is cooking, debone and shred the chicken. When the rice is done, remove from heat. Immediately add the cilantro, cubed Velvetta cheese, cubed cream cheese, the fresh tomatoes, and the green chilis. Stir to blend and let it
sit for 5 minutes. Then add the shredded chicken, chili powder, cumin, and evaporated milk. Stir well.
4Spray a 9x13 dish with cooking spray. Pour chicken mixture into dish. Bake at 375 degrees for 30 minutes. Remove from oven and let rest for 10 to 15 minutes before serving.