Enchilada Soup

4 chicken breasts (cubed)

¹⁄₂ cup onion, chopped medium (use more if you like)

2 garlic cloves (minced)

1 ¹⁄_4 - 1 ¹⁄₂  ounces dry enchilada mix (I used McCormick)

(I used a small amount of corn oil in the skillet)

3 Knorr Chicken cubes

48 ounces water

1 (10 1/2 ounce) can cream of chicken soup

1 (10 ounce) can Rotel Tomatoes (original)

2 cups milk

2 cups shredded sharp cheddar cheese

1 package corn tortillas (I used about 8 cut in thirds and then sliced very thin. 

Green onions (for garnish)
Sour Cream (for garnish)
Sharp Cheddar Cheese (for garnish)

In a non-stick skillet, cook the chicken and when chicken is almost done, add the onion and garlic. Add the dry enchilada mix and stir to coat chicken.

In a separate stock pot add the water, Knorr chicken cubes, and milk and add the cheese.  Stir in the cheese until melted and add the cream of chicken soup and Rotel tomatoes.  Cook on medium heat until all combined and give it some time for all the flavors to combine.  

Enchilada Sauce (mild)

4 - 6 tbsp oil (corn or vegetable) or butter

1 tsp  garlic powder

1 tsp  onion powder

1 tsp  cumin
1 tsp smoked paprika

6 tbsps flour

1 Knorr chicken or beef broth cubes

4 cups water

1 (8 ounce) can tomato sauce to taste, or blend some fresh tomatoes and use the sauce.

Dissolve Knorr cubes in 4 cups simmering water.  Let the chicken broth cool.  In 2 quart saucepan combine oil or butter, and flour to make a roux.  Add garlic powder, onion powder, cumin, and smoked paprika.  Keep on heat until it is all combined, whisk in the broth and tomato sauce (to taste) or pureed tomatoes until smooth and thick.  I prefer using fresh tomatoes.