Entrees

Chicken Tortilla Stew

Level

Easy

Prep:

15 min

Cook

20 min

Servings

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.

KEY INGREDIENTS

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

INGREDIENTS

●
4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (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 corn, thawed
●
1 1/2 cups broken tortilla chips
●
Fresh cilantro leaves, sliced green onions (optional)

MAKE IT

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.

WHAT PEOPLE ARE SAYING