2 (10 ounce) cans mild red or green chili enchilada sauce
1 (12 fluid ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 cups matchstick or shredded
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
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.
15 min. prep 35 min. total 9 servings
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
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph used with permission from
Nestlé and meals.com.