EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
SANTA FE CHICKEN
Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
SANTA FE CHICKEN SKILLET
Cooking for the family doesn't have to be a daunting task. Our Santa Fe Chicken is an easy family-friendly dinner that can be done in less than an hour. Simply grab the ingredients you already have in your pantry, prep and toss them in your skillet, then watch delicious come together right before your eyes. This Santa Fe Chicken recipe is a balanced meal too, which is always the best kind of meal to serve up to those you love. What are you waiting for? Santa Fe Chicken Skillet is ready to deliver on delicious when you are.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
- In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
- Garnish with cheese and cilantro. Serve with lime wedges.
Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 1000 mg, Sugar 5 g, TransFat 0 g
SANTA FE CHICKEN
I became a green chile addict when I lived in New Mexico. Home in Colorado, I buy them by the freshly roasted bushel in the fall and freeze them in one-quart plastic bags so I can always get that green chile fix when I need it. This is a great meal to make when you don't have any fresh vegetables in the house. Stock up on the canned or frozen ingredients and you'll be able to whip up this Southwestern staple in a jiffy. You can use bone-in or boneless, skin-on or skinless, fresh or frozen chicken pieces; they will still take the same amount of time to cook. You can control the amount of spiciness by the type and amount of chile peppers or salsa you decide to use. My personal favorites are Hatch green chiles, but any chile works. Or use your favorite salsa.
Yield serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil.
- Spread the beans in an even layer in the pot.
- Arrange the scallion on top of the beans, then add the chicken. If you're using green chiles, blanket the chicken with them. If you're using salsa, spoon it over the chicken.
- Add the bell pepper, corn, tomatoes, and olives in separate even layers.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 336
- Protein: 35g
- Carbohydrates: 33g
- Fat: 6g
- Cholesterol: 95mg
- Sodium: 808mg
- Fiber: 10g
SANTA FE BAKED CHICKEN RECIPE RECIPE - (4.1/5)
Provided by skvw
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and spray a 9" x 13" casserole dish with cooking spray. Trim chicken breasts and pat dry with paper towels. Season both sides with salt and pepper then sprinkle with taco seasoning. Add black beans, corn kernels, salsa and cilantro into casserole dish and mix until evenly combined. Place seasoned chicken breasts on top of veggies and cover dish with aluminum foil. Bake 35-40 minutes until chicken is cooked through then remove from oven and discard aluminum foil. Spoon green chilies over chicken and top with shredded cheese. Return to oven uncovered to melt cheese-approximately 5 minutes. Remove from oven, top with reserved chopped cilantro and serve chicken with veggie medley spooned over the top or on the side.
SANTA FE CHICKEN RECIPE
Take chicken casserole on a trip to the land of enchantment with our Santa Fe Chicken Recipe. This Santa Fe Chicken Recipe is easy, cheesy and spicy!
Provided by My Food and Family
Categories Grains
Time 55m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
- Top with chicken and salsa.
- Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.
Nutrition Facts : Calories 500, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 65 g, Fiber 8 g, Sugar 3 g, Protein 33 g
SANTA FE CASSEROLE BAKE
Make and share this Santa Fe Casserole Bake recipe from Food.com.
Provided by KGCOOK
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 375 degrees.
- In medium skillet, brown meat till done.
- Drain meat well then return to skillet.
- Add taco seasoningand blend well.
- In a small bowl, combine broth and flour.
- Add to meat mexture and bring to boil to slightly thicken liquid.
- Stir in sour cream and chilies, blend well.
- Lightly grease a 13 X 9 inch glass baking dish with cooking sprya.
- Pour half of the bag of chips in the bottom and press down to flatten.
- Top with half the meat mixture.
- Next layer with half of the cheese.
- Next layer half the onions.
- Repeat layers ending with the onion.
- Bake uncovered in the oven at 375 for 20 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 606.5, Fat 31.9, SaturatedFat 13.4, Cholesterol 96.1, Sodium 976.9, Carbohydrate 49, Fiber 5.2, Sugar 5.7, Protein 34.1
SANTA FE (FAY) CHICKEN
Picked up this recipe from an Oprah Show I watched. Tried it and made it my own. I have marinated this dish from 24 hours to just a few minutes but love it anyway. It somehow feels like it is Indian. Maybe the spices give it that effect.
Provided by Girl from India
Categories Chicken Breast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the marinade ingredients in a bowl well.
- Pour into a shallow baking pan and lay the chicken breasts in.
- Cover and refrigerate for one hour (to even 2 days. But I would advise that if you are keeping it for over an hour or two do not add the lime juice to it. Add it a couple of hours prior to cooking it.) Preheat the broiler.
- After one hour, when the chicken has absorbed all the flavors of the marinade, pour in the white wine and the chopped cilantro.
- Broil the chicken under a medium flame for 8 to 10 minutes, basting it with the juices to keep it moist.
- Serve it in the pan juices.
- P.S. You can bake(at 180C) and pan grill this too with equally good results.
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