This creamy stew is loaded with South of the Border flavors and packs a spicy punch! Your kids will love to crunch up fresh tortilla chips as a delicious topping.

Chicken Tortilla Stew

4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
3 (14-ounce) cans reduced sodium chicken broth
2 (10-ounce) cans mild red or green chili enchilada sauce
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 cups matchstick or shredded carrots
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
Fresh cilantro leaves, sliced green onions (optional)

1. Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin 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. Add chicken and corn; stir well.
2. Spoon into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.

Makes 9 servings.

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.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.