Chicken Tortilla Stew

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)

Directions:

  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

Serving Size: 1/9 of Recipe | Servings : 9 | 15 min. prep | 35 min. total | SmartPoints: 9

Amount Per Serving

  • Calories: 310
  • Total Fat: 7g
  • Saturated Fat: 2.5g
  • Cholesterol: 45mg
  • Sodium: 750mg
  • Carbohydrates: 40g
  • Dietary Fiber: 3g
  • Sugars: 9g
  • Protein: 20g
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