Name: Chicken Tortilla Stew
Prep time: 15 s
Cook time: 20 s
Total time: 35 s
Yield: 9
Ingredients: 4 to 5 cookedbonelessskinless chicken breast halves or 1 rotisserie chickenshredded (about 6 cups); 3 cans (14 fluid ounces each) reduced sodium chicken broth; 2 cans (10 ounces each) mild red or green chili enchilada sauce; 1 can (12 fluid ounces) 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 cornthawed; 1 1/2 cups broken tortilla chips; Fresh cilantro leavessliced green onions (optional)

MAKE IT

Instrucciones En Español

Step 1

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.

Step 2

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.