A Recipe for the Week!

Chicken Tortilla Stew

Preparation - 15 min Cooking - 20 min Yields - 9 servings

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 (I haven't added these yet..)
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 (I cut thin strips out of a flour or corn tortilla, coat them with some Pam, and sprinkle on some Lawry's and bake them till they're cripy)
Fresh cilantro leaves, sliced green onions (optional)

COMBINE all ingedients except tortilla strips 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. SPOON into serving bowls; top each serving with tortilla chips.

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.

This makes enough to feed my family, and have some left over to freeze for later!

Happy Eating!