1Cut chicken into cubes. Over medium heat add 1 tablespoon of oil to a large stock pot and cook chicken until done. About 10 minutes. Drain and set aside.
2Dice onion and mince garlic while chicken is cooking. Now add 1 tablespoon oil back to pan and cook onions and garlic for about 5 minutes over medium low heat.
3Add chicken broth and 1 tablespoon chicken base to the onions. In the meantime stir one cup of masa into 2 1/2 cups of water. Add masa, tomato paste, rotel tomatoes, enchilada sauce, enchilada mix, chili powder, cumin, salt and cubed velveeta cheese. Turn up heat to medium high and bring to a boil. Stir in chicken.
4Serve and garnish with cheddar cheese and tortilla strips (usually found by the croutons).
5Next time I am thinking about adding some veggies to this. Such as corn and black beans. I'll let you know how it comes out or if you try it let me know. Enjoy!