Chicken Enchilada Stew

Chicken Enchilada Stew
Level
Easy
Prep
5 minutes
Cook
25 minutes
Servings
Makes 12 servings, about 1 cup per serving

The Secret Ingredient

Ingredients

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

Make It

Step 1

Combine water, enchilada sauce, evaporated milk, carrots, rice, bouillon and cumin in large saucepan.

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.

Step 3

Spoon into serving bowls; top each serving with chips, cilantro and green onions. Season with ground black pepper, if desired.