Sunday, December 14, 2008

Chicken Tortilla Stew


|Cooking - 20 min | Yields - 9 servings


Double-Duty Freezer-Friendly
Feed your family twice-but only cook once! Each recipe is already doubled. Just serve your family half and freeze the rest.

This creamy stew is loaded with South of the Border flavors and packs a spicy punch! You may want to 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
* sliced green onions, shredded cheese (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, cheese and green onions, if desired.

TIPS:
• 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.