▢3 chicken breast cooked and cubed ▢1-2 teaspoons minced garlic ▢2 (14.5-ounce) cans chicken broth ▢1 cup masa harina corn tortilla mix – found near flour/corn muffin mix ▢3 cups water divided ▢1 cup mild red enchilada sauce ▢16 ounces Velveeta cheese cubed ▢1 teaspoon salt ▢1 teaspoon onion powder ▢½ teaspoon chili powder ▢½ teaspoon cumin ▢tomatoes (garnish) ▢corn tortilla strips (garnish)
Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.
In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot.
Add remaining water, enchilada sauce, cubed Velveeta cheese, salt, onion, powder, chili powder and cumin. Bring to a boil.
Add cubed chicken, reduce heat, and simmer for 30 minutes. **Add more broth, if needed, to be the consistency you like.
Garnish with tomatoes and tortilla strips.