This creamy Chicken Tortilla Stew is loaded with South of the Border flavors and packs a spicy punch! Crunch up fresh tortilla chips as a delicious topping.
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)
15 min. prep
35 min. total
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 Facts: Serving Size: 1/9 of Recipe Servings Per Recipe: 9 Amount Per Serving Calories: 310 Calories from Fat: 60 Total Fat: 7g (11% of DV) Saturated Fat: 2.5g (13% of DV) Cholesterol: 45mg (15% of DV) Sodium: 750mg (31% of DV) Carbohydrates: 40g (13% of DV) Dietary Fiber: 3g (12% of DV) Sugars: 9g Protein: 20g
Vitamin A: 170% of DV Vitamin C: 8% of DV Calcium: 15% of DV Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph courtesy of Nestlé and meals.com.