Name: Chicken Enchilada Stew
Prep time: 5 s
Cook time: 25 s
Total time: 35 s
Yield: 12
Cuisine: mexicano
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 shreddedcooked chicken meat; 2 cups frozen whole-kernel cornthawed; 1 ½ cups broken tortilla chips (optional); Fresh cilantro leavessliced 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.