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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (502g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 309 (45%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 123mg||38 %|
|Sodium 1250.4mg||43 %|
|Potassium 790.9mg||21 %|
|Total Carbohydrate 54.8g||16 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 50g|
|Protein 38.3g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 683
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