Chicken Enchilada Stew

Chicken Enchilada Stew

11 ingredients
261 calories
25 min cook time


11 total
Fresh cilantro leaves, sliced green onions (optional)
1 ½ cups broken tortilla chips (optional)
2 cups frozen whole-kernel corn, thawed
6 cups shredded, cooked chicken meat
1 ½ teaspoons ground cumin
1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
1 cup uncooked long or medium grain rice
2 cups matchstick or shredded carrots
1 can (12 fluid ounces) Nestlé® Carnation® Evaporated Lowfat 2% Milk
2 cans (10 ounces each) red or green enchilada sauce
6 cups water


Prep: 5
Cook: 25
Wait: 0
Serving: 12
Step 1
Combine water, enchilada sauce, evaporated milk, carrots, rice, bouillon and cumin in large saucepan.
Preparation: 5 min
Step 2
Cook over medium-high heat until mixture begins to boil. Reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes or until rice is tender. Add chicken and corn; stir well. Cook for about 5 minutes to heat through.
Cooking: 25 min
Step 3
Spoon into serving bowls; top each serving with chips, cilantro and green onions. Season with ground black pepper, if desired.
Presentation: 5 min

Nutrition Information

261 calories per serving
Serving size: 12
6.89g fat
24.35g carbs
24.41g protein
% DV*
Total Fat 7g
Saturated Fat 2g
Cholesterol 67mg
Sodium 607mg
Carbohydrates 24g
Dietary Fiber 1g
Sugars 5g
Protein 24g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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