Grate desh of Chicken Tortilla Stew

Today we learn how to cook Chickne Tortill Stew.
Chicken Tortilla Stew


 Ingredients:
4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
1 can (12 fl. oz.) Evaporated Milk
3 cans (14 fl. oz. each) reduced sodium chicken broth
2 cans (10 oz. each) mild red or green chili enchilada sauce
1 1/2 teaspoons ground cumin
2 cups matchstick or shredded carrots
1 cup uncooked long or medium grain rice
1 1/2 cups broken tortilla chips
2 cups frozen whole-kernel corn, thawed
Tip : Fresh cilantro leaves, sliced green onions (optional)
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 stove top.

Instructions:
So at first areange all ingredients and lets start cook , at first Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan.after that  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. Then Add chicken and corn; stir well.
Spoon into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.   and enjoy this dish

Summary

Chicken Tortilla Stew










Recipe Name
Chicken Tortilla Stew
Published On
15-10-2015
Preparation Time
15M
Cook Time
20M
Total Time
35M

a good recipe make different test .

http://gcooking.blogspot.com/ is give you some different recipe.

Post a Comment

Previous Post Next Post

Pages - Menu

menu