Double-Duty Freezer-Friendly
Feed your family twice-but only cook once! Each recipe is already
doubled. Just serve your family half and freeze the rest.
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.
Estimated Times:
Preparation - 15 min | Cooking - 20 min | Yields - 9 servings
Ingredients:
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.) NESTLÃ(R) CARNATION(R) 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)
Directions:
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.
SPOON into serving bowls; top each serving with tortilla chips, cilantro
leaves and green onions, if desired.
TIPS:
âEURO¢ Different brands of enchilada sauce may have different heat
levels. A hotter enchilada sauce can be used if a spicier stew is
desired.
âEURO¢ Freeze half the stew for another meal. Thaw in refrigerator
and reheat in microwave or on stovetop.
Happiness comes through doors you didn't even know you left open.
~Angelique~
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