Take a large pot and put it over medium heat. Turn the chicken and cook until it is browned. It usually takes 4 to 5 minutes.
Cut it into pieces and set it aside. Take another pot, and add onions and garlic. Simmer for 2 minutes.
Then add the mixture into the chicken broth. Mix masa harina and two cups of water in a medium bowl, and whisk until well mixed. Then add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin into the onions and garlic mixture.
Boil it and add chicken pieces. Next, cook the chicken for 30 to 40 minutes on low heat. When the mixture is thickened, it is ready to serve.