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Chicken Tortilla Stew

Chicken Tortilla Stew

  By RFChef  

October 5, 2012

  • Yields: 9 Servings
Chicken Tortilla Stew

Directions

1COMBINE broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan.

2Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low.

3Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn, stir well.

4SPOON into serving bowls, top each serving with tortilla chips, cilantro leaves and green onions, if desired.

Source: Family Features

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)

00:00

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