The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 2, 2009
This was really great! I was worried about the possibility of grittiness but mine wasn't at all. I bought a rotisserie chicken and shredded that to save time and also used 50% reduced fat cheddar. It was very thick (almost stew-like) so I added an extra cup of water with some boullion to thin it. I also added the drippings from the chicken. Delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 2, 2009
Love this recipe, tastes just like chicken enchilades. Make sure you mis masa and cold water tbl. at a time until all dissolved helps out the texture. Also used 3 cans of broth and upd the spices.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 15, 2009
Yummy! The taste was fab. A friend and I truly enjoyed this. Next time I make this (and there will be a next time - soon), I will use less masa - it was VERY thick. I also used enchilada sauce with green chilies, so it gave it just the right amount of kick. I don't like anything hot or spicy, so this was just right. I also used all chicken broth, no water. Thanks for the recipe - it was sooooooo tasty!
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Cooking Level: Intermediate

Home Town: Riverside, California, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: May 8, 2009
I made the recipe "as is" - And thought it was pretty bland. But then, I do like a fair amount of zest or spice to my food. I gave it a 4 based on the original recipe. With my changes, I would give a 5 and would make again. I used double the garlic, medium heat enchilida sauce, extra salt and added pepper, probably doubled my chili powder, added a few good shakes of Cayenne pepper, added some frozen corn and about 1/4 cup (maybe little more) of homemade salsa into it. Served with extra cheese on top, tortilla chips and sour cream. Very tasty and nice and thick!
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Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
Living In: Westland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 5, 2009
Used this recipe for our church Valentine's Banquet. Over half of the 80+ attendees requested this soup and absolutely RAVED about it. Now they are asking me for the recipe. Mostly followed the directions - did add some diced tomatoes (was trying to stretch it) but overall TWO THUMBS UP!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 4, 2009
Use the prev review'rs tip about whisking the masa in just a bit at a time (thank you!)...then add rotel (it needs it) plus a little salsa (a fresh cut salsa w/cilantro worked great); add xtra on the spices and voila! I'm at Chili's!! ( : Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 17, 2009
THE CONCEPT OF THE MASA IS A GOOD ONE..UNFORTUNATELY THIS RECIPE HAS TOO MUCH OF A GOOD THING..SHOULD HAVE BEEN CALLED CHICKEN ENCHILADA STEW..AT FIRST I WASN'T TOTALLY IN LOVE WITH IT, UNTIL THE NEXT DAY WHEN I ADDED LEFT OVER SPANISH RICE AND SALSA...NOW WERE TALKING..STILL HALF THE MASA WOULD BE PLENTY...THANKS
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Cooking Level: Expert

Living In: Tinley Park, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 2, 2009
It almost tasted the way I wanted it to taste, just not quite. I wouldn't change anything about the recipe. Maybe I just wasn't in the mood for soup.
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Cooking Level: Intermediate

Home Town: La Crescenta, California, USA
Living In: Sunland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 24, 2009
My family absolutely loves this soup, even my son who hates beans. It is quick and easy to make and clean up time is just as quick and easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 26, 2009
Very good authentic flavor!
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Cooking Level: Expert

Home Town: Belmont, New Hampshire, USA
Living In: Dallas, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 2, 2009
So delicious - identical to Chili's. I used all chicken broth instead of the water and added a can each of whole kernel corn (drained), black beans (rinsed and drained) and petie diced tomatoes (drained). Also added 1/2 tsp dried cilantro. Serve with tortilla strips, chunks of avocado and sour cream. YUM!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 15, 2009
I followed the recipe and had a taste and found that it was pretty bland. So then I began to add some more flavor and ended up with a fabulous soup! I added 1/4 c enchilada sauce, 1 c cheese, 1 c broth and a little salt and pepper. In addition to adding flavor the broth thinned out the masa harina a bit which was initially way too thick. This is a great recipe once you kick up the flavor a little. I served tortilla chips and chopped tomato to add as well as avocado slices on the side. Yum!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Jan. 14, 2009
I love the texture of this recipe. Masa is not hard to find and is very inexpensive. I like my food spicy so I also added 2 4oz. can of hot diced jalapenos. I will make this again and again.
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Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA
Living In: Utica, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 12, 2009
Loved it (and totally wasn't expecting to)! I halved the recipe and I wish I'd made the whole batch now. I cut the chicken into chunks (to give the seasoned parts more surface area) and seasoned with creole seasoning. Sauted and then sliced into small bite sized pcs. I used Mrs. Espy's Enchiliada Sauce (from this site). I had no issues with the masa - yes, it was gritty at first but the 30 minute simmer time takes care of that. The soup turns thick with a slight corn flavor. I added a diced potato and let it simmer the full 30 minutes just to give it a little more substance (I wanted to have something to chew on). Next time I think I'll add some frozen corn. Great recipe, will definitely make again.
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Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA
Living In: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 12, 2009
I had this at Bunco the other night. It's so delicious, I'm making it today for my family!
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Cooking Level: Intermediate

Home Town: Janesville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 12, 2009
I thought this recipe was fantastic! I already had a roasted whole chicken on hand that I had purchased at the store so I just shredded the chicken and used that (such a time saver!).. other than that I followed the recipe. I did follow other people's suggestions and mixed the masa harina with warm water to help disolve it, it still seemed a little gritty when first incorporated into the soup but after simmering the soup for the recommended time had diluted completely and thickened the soup. To my delight this tasted just like Chicken Enchiladas. The chicken stayed moist and yummy. My husband and I both like a little spice so we topped our servings with mexican hot sauce, extra shredded cheddar and a little sour cream. I shared the leftovers with family members who loved this recipe just as much as we did! I will definitely make this recipe time and time again!
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Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 9, 2009
Easy and very good. I passed this on to my children.
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Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA
Living In: Allen, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 6, 2009
I found this recipe to be very bland and was really disappointed. My two toddlers liked it, so that made it worth the time and effort. I ended up adding some roasted corn and taco seasoning to add more flavoring but the Mesa Harina is very over powering and made the soup really thick. I love Chili's Enchilada soup so based on other reviews thought this would be a good one. I think I'll have to keep searching.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 6, 2009
After cooking onion and garlic, I added the quart of broth then just boiled the chicken in the broth. Much easier than cooking the chicken seperate. I stirred the masa (only 1/2 cup) into additional 2 cups of broth. I bought a 10 ounce can of enchilada sauce and couldn't really see leaving out the extra 2 ounces so I added the whole thing. The spices need to be increased or it is pretty bland. And like the other post, I added corn and black beans. Helps give it a little more substance and looks good too. I don't recommend adding the cheese until it is in individual serving bowls. It will just kind of all clump together if you add it to the whole batch and then cook it for 1/2 hour. The Enchilada Soup II is the same except for the addition of processed cheese instead of grated cheddar. It incorporates much better, but I only added 8 ounces instead of a whole pound. Yikes! That's alot.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 4, 2009
This is a regular in our house, its super easy and tasty. I always add a can of rotele, corn and fresh cilantro. I also like to serve with a little buffet of toppings, scallions, tortilla strips, cheese, sour cream etc.
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