INGREDIENTS
2 cups
chicken broth
1
large can (28 ounces) green enchilada sauce
16 oz
queso blanco Velveeta cheese
1 7 ounce can
diced green chiles
1 cup
Mexican blend shredded cheese
1/2 cup
masa harina or corn tortilla mix
1/2 tsp
cumin
1/4 tsp
chili powder
optional: 2 boneless skinless chicken breasts, cooked and diced