I've never found a recipe that came out tasting so much like a restaurant item before. This is exactly like Chili's enchilada soup. Here's what I did. To make sure my chicken was nice and moist I cooked it in a bit of oil, seasoned with some garlic powder and onion powder and then added a cup of chicken broth, brought to a boil, reduced heat and simmered for about 20 minutes. You should use a good quality or homemade enchilada sauce since it is so much part of the flavor of this recipe. I like the McCormick seasoning packet and it makes just a little more than needed for this. I reduced the amount of masa to 3/4 cup for a better texture and it was perfect. I used about 12 oz. velveeta and then about 1/2 cup shredded cheddar. The only other change I made was to double the chili powder (2 tsp.) and add in about 1/2 tsp. each of garlic and onion powder to the soup mixture. Taste before you add the salt, it probably won't need a whole teaspoon depending on what type of chicken broth you used. If I didn't know that I just made it, I would believe it was from Chili's. We topped with a bit of shredded cheese and some crushed tortilla chips. It's very filling and a small amount goes a long way. Good to serve as a side dish to sandwiches.
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