In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5-10 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to boil continue cooking 2-3 minutes, stiring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 2 quarts water to pot. Add 2 cans of enchalada sause, let mixture return to boil stirring occationally.
Add cheese to soup. Cook stirring occationally, until cheese melts. Add chicken, heat thoroughly. Makes 1 1/2 gallon or 16-20 servings.