The other day I received a little cookbook in the mail, from some contest I entered. I think it was the booby prize. It's called Family Favorites, A Collection of Delicious Dinners published by the Nestle/Carnation Company. After looking through it, and finding a few recipes that sounded great, I hit upon the Chicken Tortilla Stew recipe and decided I would make it for dinner. 
I didn't read the recipe thoroughly the first time through - and if I had I would not have made it because it calls for a can of evaporated milk - and I detest evaporated milk - my apologies to Carnation. But I was already into the recipe when I discovered this fact so I had to keep going.
As it turned out, the evaporated milk was the perfect thing - and best of all, you couldn't taste it!
I do think, if you're evaporated-milk-phobic like I am that you could substitute whole milk or even 2% milk - which I would have done had I been thinking. This is a good dish - it cooks up quickly and the prep is minimal - let me put it to you this way, the mister called at 6:15 and said he was on his way home....when he rolled in at 6:55, the stew had been ready for 10 minutes.
Chicken Tortilla Stew, from Family Favorites
4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
3 can (14 fl. oz. each) chicken broth**
2 can (10 oz. each) mild red or green chile enchilada sauce
1 can (12 fl. oz.) 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-kernal corn, thawed
1 1/2 cups broken tortilla chips (I used Fritos)
Fresh cilantro leaves, sliced green onions, sour cream, to be used as garnish, optional
1 can (4.5 oz.) green chilies
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, green onions and sour cream, if desired.
**The recipe calls for reduced-sodium (and so does my doctor) but alas, I had only the regular, sodium laden kind!
This makes enough for about TWO 4 to 5 serving meals, so you can eat half and freeze half -just reheat in microwave or on stove-top.
Prep time: 15 minutes Cook time: 20 minutes
