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Chicken Tortilla Stew

NESTLÉ CARNATION
Prep:
15 mins
Cooking:
20 mins
Cooling:
0 min
Yields:
9 servings
This creamy Chicken Tortilla Stew is loaded with South of the Border flavors and packs a spicy punch! Crunch up fresh tortilla chips as a delicious topping.

Feed your family twice-but only cook once! This recipe is already doubled. Just serve your family half and freeze the rest.

Ingredients

  • 4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
  • 3 cans (14 fl. oz. each) reduced sodium chicken broth
  • 2 cans (10 oz. each) mild red or green chili enchilada sauce
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups matchstick or shredded carrots
  • 1 cup uncooked long or medium grain rice
  • 1 1/2 teaspoons ground cumin
  • 2 cups frozen whole-kernel corn, thawed
  • 1 1/2 cups broken tortilla chips
  • Fresh cilantro leaves, sliced green onions (optional)

Directions

COMBINE broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.

SPOON into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.

TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.
• Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.

Nutritional Information

  • Serving Size
    1/9 servings of recipe
  • Calories 310
  • Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 7g 11%
  • Saturated Fat 2.5g 13%
  • Cholesterol 45mg 15%
  • Sodium 750mg 31%
  • Carbohydrates 40g 13%
  • Dietary Fiber 3g 12%
  • Sugars 9g
  • Protein 20g
  • Vitamin A 170%
  • Vitamin C 8%
  • Calcium 15%
  • Iron 10%