Ingredients Jump to Instructions ↓

  1. 4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken , shredded (about 6 cups)

  2. 3 cans (14 fl. oz. each ) reduced sodium chicken broth

  3. 2 cans (10 oz. each ) mild red or green chili enchilada sauce

  4. 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

  5. 2 cups matchstick or shredded carrots

  6. 1 cup uncooked long or medium grain rice

  7. 1 1/2 teaspoons ground cumin

  8. 2 cups frozen whole-kernel corn , thawed

  9. 1 1/2 cups broken tortilla chips

  10. Fresh cilantro leaves, sliced green onions

Instructions Jump to Ingredients ↑

  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.

  3. TIPS:

  4. • Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.

  5. • Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.

  6. Click here to find out why CARNATION Evaporated Milk is The Cooking Milk.

  7. Click here for nutrition information about CARNATION Evaporated Milk.


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