1In a large pot bring chicken broth and seasonings to a boil. Add chicken and boil until no longer pink. Remove from broth (reserve broth for later) and shred.
2In a large deep sided skillet add one tbsp of vegetable oil and onions and peppers. Saute until just soft. Add garlic and saute for a few minutes careful not to burn the garlic and add chicken to pan. Pour broth in to pan with chicken and vegetables and allow to reduce until broth has almost cooked away. This will make your chicken very tender
3In a sauce pan combine queso and cream or milk and melt over low heat. I usually add a dash of salt/pepper/cayenne to the cheese and sometimes diced jarred jalapenos, but they aren't necessary.
4Place chicken on tortilla shell cover with cheese and roll or fold your choice.