Soups & Stews
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Chicken Tortilla Stew

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)

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

Nutrition Information per serving:

Calories: 310     Total Fat: 7g
Cholesterol: 45mg     Protein: 20g
Carbohydrates: 40g     Sodium: 750mg

Serves
Makes 9 servings

Notes, Tips & Suggestions
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.