Santa Fe Chicken Heroes Food

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EASY SANTA FE CHICKEN



Easy Santa Fe Chicken image

"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

1 large onion, chopped
1 tablespoon butter
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese
Chopped fresh cilantro, optional

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 HEROES



Santa Fe Chicken Heroes image

My son, Jeffrey, discovered this recipe and shared it with me because he knows I'm also fond of easy and tasty meals from the grill. The Southwestern seasonings make the sandwiches spicy and very flavorful.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1/4 to 1/2 teaspoon pepper
1/4 to 1/2 teaspoons crushed red pepper flakes
1/4 to 1/2 teaspoon chili powder
6 slices Monterey Jack cheese
6 French or Italian rolls, split
2 tablespoons butter, melted
Lettuce leaves and tomato slices
Salsa or picante sauce, optional

Steps:

  • Flatten chicken breasts to 1/2-inch thickness. Rub both sides with oil. Combine seasonings; sprinkle on both sides of chicken. , Grill, uncovered, on an oiled rack over medium-hot heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 170°. Let stand for 2 minutes or until cheese is melted., Brush rolls with butter; grill or broil just until toasted. Place lettuce, tomato and chicken on rolls; top with salsa or picante sauce if desired.

Nutrition Facts : Calories 322 calories, Fat 15g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 494mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.

SANTA FE CHICKEN PACKETS



Santa Fe Chicken Packets image

Chicken breasts topped with black beans, corn and zesty tomatoes, cooked in foil packets on the grill for an easy summertime meal

Provided by Food Network

Time 30m

Yield 4 servings (1 packet each)

Number Of Ingredients 7

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
2 cups frozen whole kernel corn
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 teaspoon ground cumin
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breasts (5 oz each)
1/2 cup shredded reduced fat Mexican cheese blend

Steps:

  • 1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
  • 2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
  • 3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165 degrees F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

SANTA FE CHICKEN



Santa Fe Chicken image

This is an adaptation of a recipe that I found on Dr. Weil's website. Great on the grill even though the original recipe called for broiling the meat. Cooking time includes marinating time.

Provided by LARavenscroft

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

3 limes, juice of
1/4 cup low sodium soy sauce
1 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
6 garlic cloves, minced
1 1/2 teaspoons honey
4 boneless skinless chicken breast halves

Steps:

  • Whisk together all ingredients except chicken.
  • Place the chicken breasts in a shallow baking pan and pour the marinade over the top.
  • Cover and refrigerate for at least 1 hour.
  • Grill over medium coals for about 10 minutes on each side.

SANTA FE CHICKEN CASSEROLE



Santa Fe Chicken Casserole image

I got a coupon to try the new Philadelphia cooking creme - this is the recipe I chose. Quick and simple - not too spicy, if you have little ones, or you could substitute a chunky salsa or add Tabasco if you like more heat.

Provided by Pinay0618

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups shredded cooked chicken breasts
1 (15 ounce) can black beans, rinsed
1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained
2 green onions, sliced
1 (10 ounce) container Philadelphia Santa Fe Blend Cooking Creme, divided
3 flour tortillas (6 inch)
3/4 cup Kraft Mexican Style Finely Shredded Four Cheese, divided

Steps:

  • HEAT oven to 375ºF.
  • COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
  • SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
  • BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.

Nutrition Facts : Calories 265.5, Fat 7, SaturatedFat 1.9, Cholesterol 58.8, Sodium 153.3, Carbohydrate 22.9, Fiber 5.7, Sugar 2, Protein 27.3

SANTA FE CHICKEN



Santa Fe Chicken image

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

1 large onion, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 tablespoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup uncooked long grain rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup shredded reduced-fat cheddar cheese
Minced fresh cilantro, optional

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 CASSEROLE



Santa Fe Chicken Casserole image

Try a Santa Fe Chicken Casserole, layered with bold flavor. Shredded chicken, black beans, tortillas & cheese are great in our Santa Fe Chicken Casserole!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 tub (7.5 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. (about half of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
3 cups shredded cooked chicken breasts
1 can (15.5 oz.) black beans, rinsed
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
2 green onions, sliced
3 flour tortillas (6 inch)
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oven to 375ºF.
  • Mix cream cheese spread, taco seasoning and milk until blended. Combine next 4 ingredients in large bowl. Add half the cream cheese mixture; mix lightly.
  • Spread 1/3 of the chicken mixture onto bottom of 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cream cheese mixture and shredded cheese; cover.
  • Bake 25 min. or until heated through, uncovering for the last 5 min.

Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 750 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 31 g

SANTA FE CHICKEN RECIPE



Santa Fe Chicken Recipe image

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

2 cups instant white rice, uncooked
1 can (15 oz.) black beans, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped fresh cilantro
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

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

SANTE FE CHICKEN



Sante Fe Chicken image

Categories     Chicken     Garlic     Poultry     Tomato     Braise     Quick & Easy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 tablespoons olive oil
6 chicken thighs
6 garlic cloves, chopped
1 14 1/2-ounce can Mexican-style stewed tomatoes
1 large 8- to 10-ounce) yam, peeled, cut into 1/2- to 3/4-inch dice
1 4-ounce can diced green chilies
1/2 cup low-salt chicken broth
1/2 cup packed chopped fresh cilantro
1/4 cup bottled mild green taco sauce
1 15-ounce can golden hominy, drained

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook until just fragrant, about 30 seconds. Add stewed tomatoes, yam, chilis, broth, 6 tablespoons cilantro and taco sauce. Cover skillet, reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes. Transfer chicken to plate. Add hominy to skillet and boil until yam is tender and juices are reduced to sauce consistency, about 10 minutes. Season with salt and pepper to taste. Return chicken and any collected juices to skillet. Cook until heated through, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Transfer to large deep serving platter. Garnish with remaining cilantro.

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