Boil the breasts until done through. Cool and chop into pea sized bits. While the chicken is boiling, heat 14 tortillas by lightly frying in a little oil. Fry them just about 30 seconds on each side. You don't want to let them get crispy, just floppy. Drain on a papertowel. ONLY fry them if you are using CORN tortillas, it is not necessary for flour tortillas.
Heat oven to 375. In a medium bowl, combine all of the cheeses. In another bowl, combine the chicken, one and a half cans of sauce, chiles, garlic, cumin and garlic salt.
Reserving about a cup of cheese mixture for the top, assemble the enchiladas by placing a handful of cheese onto a tortilla, then a spoonful of meat mixture. Roll and place in a sprayed, large casserole dish (mine is 11x14). Top with reserved sauce and cheese. You should get about 14-16 enchiladas out of these ingredient amounts.
Bake covered for about 30 to 40 minutes, until bubbly. Remove the cover and continue to bake until just browned.
I make "Lazy Green Enchiladas" by putting a little sauce in the bottom of the casserole and layering the tortillas, cheese, and chicken mixture, as you would a lasagne; the last layer being tortilla, then topped with sauce and cheese. When I prepare them this way, I always use flour tortillas, they get a noodle-like texture, whereas the corn tortillas just get mushy.