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)
Description
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.<br> <br> Feed Your Family Twice-but Only Cook Once! This Recipe Is Already Doubled. J
Very Best Baking
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