Description
A recipe for 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
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.

Nutrition
Nutrition Information per serving: 310 calories; 60 calories from fat; 7 g total fat; 2.5 g saturated fat; 45 mg cholesterol; 750 mg sodium; 40 g carbohydrate; 3 g fiber; 9 g sugars; 20 g protein; 15% calcium

Serves
Makes 9 servings

Variations
no information available