2 or 3 chicken breast halves, bone-in
1 T vegetable oil
1 c chopped onion
1 T minced garlic
5 c chicken broth
1 c masa harina*
2 c water
1 (10 oz) can enchilada sauce
1 lb velveeta cheese, cubed
1 t chili powder
1/2 t cumin
*masa harina is a kind of meal used in tamales and found near the flour.
Place chicken breasts in a large pot and cover with water. Add salt and whatever other seasonings of your choice. Bring to a boil, reduce heat and simmer til done(1-1 1/2 hrs). Remove chicken and set aside to cool and measure out broth for recipe. Add water if needed to make 5 cups.
In a large pot(over 4 qts) heat vegetable oil over medium heat. Add garlic and onion and saute until onion is transparent. Add chicken broth and bring to a simmer.
In a medium bowl, combine the masa harina with 2 cups water and whisk until blended and add to the broth mixture slowly while stirring. Add enchilada sauce, cubed cheese, chili powder and cumin to pot and bring mixture to a boil.
Shred chicken and add about 2 cups to pot. Reduce heat and simmer about 30 mins.
I serve with tortilla chips and salsa.
Not a NESTLÉ®-tested recipe.