CHICKEN TORTILLA STEW

• PREP TIME
  15 MINUTES
• COOKING TIME
  20 MINUTES
• SKILL LEVEL
  EASY
• MAKES
  9 
  SERVINGS

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)

INSTRUCTIONS

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.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.