CHICKEN TORTILLA STEW
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 (12 fluid ounces) can 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
FOR SERVING:
1 1/2 cups broken tortilla chips
Fresh cilantro leaves, sliced green onions (optional)
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.
*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.
Makes 9 servings
Source: Nestle USA, Inc.
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 (12 fluid ounces) can 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
FOR SERVING:
1 1/2 cups broken tortilla chips
Fresh cilantro leaves, sliced green onions (optional)
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.
*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.
Makes 9 servings
Source: Nestle USA, Inc.
MsgID: 3150347
Shared by: Betsy at Recipelink.com
In reply to: Recipe: All Chicken Recipes (13+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: All Chicken Recipes (13+)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (13)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Lighter General Tso's Chicken
- Weekday Cassoulet with Garlic Bread Crumbs (Melissa d'Arabian)
- Citrus Chicken
- Chicken and Lemon Dumplings
- Teriyaki Chicken - Very close replica of Sarku (Sakkio) Japan Chicken (repost)
- Chicken Enchiladas
- Chicken Potato Packets (oven or grill)
- Pace Monterey Chicken Fajitas
- Chicken Breasts with Carrot-Ginger Broth (with fennel, bok choy and jicama)
- Chicken Lo Mein (using chicken breasts and linguine)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute