Ingredients
8
8 servings
- •1 tablespoon vegetable oil
- •1 pound skinless, boneless chicken breast halves
- •0.5 cup diced onion
- •1 clove garlic, minced
- •1 quart chicken broth
- •3 cups water, divided
- •1 cup masa harina
- •2 cups shredded Cheddar cheese
- •1 cup enchilada sauce
- •1 teaspoon salt
- •1 teaspoon chili powder
- •0.5 teaspoon ground cumin
Instructions
- Heat oil in a large pot over medium heat. Cook chicken breasts in hot oil until well browned on all sides. Remove and set aside.
- Cook and stir onion and garlic in drippings in the same pot until onions are translucent. Pour in chicken broth.
- Whisk together 2 cups water and masa harina in a medium bowl until well blended; pour into the pot. Stir in Cheddar cheese, enchilada sauce, remaining 1 cup water, salt, chili powder, and cumin. Bring to a boil.
- Shred cooked chicken and add it to the pot. Reduce heat and simmer until thickened, 30 to 40 minutes.
Nutritional Facts
Per 8 servings
- Calories: 290
- Carbohydrate: 14g
- Fat: 16g
- Fiber: 2g
- Protein: 22g
- Sugar: 1g
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