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Combine water, enchilada sauce, evaporated milk, carrots, rice, bouillon and cumin in large saucepan.
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.
Spoon into serving bowls; top each serving with chips, cilantro and green onions. Season with ground black pepper, if desired.