Santa Fe Baked Chicken Recipe Recipe 415

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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 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

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

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 BAKED CHICKEN RECIPE



Santa Fe Baked Chicken Recipe image

Our Santa Fe baked chicken recipe is easy to make, done in one dish and prepped in 15 minutes! It's the perfect weeknight dinner recipe.

Provided by Cheryl Najafi

Categories     dinner

Time 1h

Number Of Ingredients 10

4 boneless, skinless chicken breasts
salt and pepper
4 tsp taco seasoning
1 15 oz can black beans (drained and rinsed)
2 cups corn kernels (fresh, frozen or canned )
1 1/2 cups salsa (fresh, drained of excess liquid)
1/4 cup cilantro (chopped, plus extra for garnish)
1 cup Mexican cheese blend (shredded )
1 4 oz can green chilies (chopped, (mild, medium or hot))
sour cream (dollop for serving)

Steps:

  • Preheat oven to 375 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. Enjoy!

Nutrition Facts : Calories 245 kcal, Carbohydrate 21 g, Protein 22 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 52 mg, Sodium 917 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

SLOW COOKER SANTA FE CHICKEN



Slow Cooker Santa Fe Chicken image

Easy slow-cooker meal.

Provided by bdunk1998

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h35m

Yield 8

Number Of Ingredients 7

1 (15 ounce) can black beans, drained
1 (14 ounce) can whole kernel corn
½ cup salsa
4 skinless, boneless chicken breast halves
½ cup salsa
1 (8 ounce) package cream cheese, cut into cubes
8 tortillas

Steps:

  • Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
  • Cook on High for 3 hours.
  • Add cream cheese to chicken mixture; cook another 30 minutes.
  • Spoon chicken mixture into middle of tortillas; roll tortillas around filling.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 48.2 g, Cholesterol 60.1 mg, Fat 15.1 g, Fiber 6.7 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 887.4 mg, Sugar 2.6 g

SANTA FE BAKED CHICKEN RECIPE RECIPE - (4.1/5)



Santa Fe Baked Chicken Recipe Recipe - (4.1/5) image

Provided by skvw

Number Of Ingredients 10

4 boneless, skinless chicken breasts
Salt and pepper, to taste
4 teaspoons taco seasoning
1 (15-ounce) can black beans, drained and rinsed
2 cups corn kernels, fresh, frozen or canned
1 1/2 cups salsa, fresh, drained of excess liquid
1/4 cup cilantro, chopped, plus extra for garnish
1 cup Mexican cheese blend, shredded
1 (4-ounce) can green chilies, chopped, (mild, medium or hot)
Sour cream, dollop for serving

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 BAKED CHICKEN RECIPE - (4.4/5)



Santa Fe Baked Chicken Recipe - (4.4/5) image

Provided by á-42919

Number Of Ingredients 7

4 boneless, skinless chicken breasts (about 1-1/4 pounds)
coarse salt and fresh black pepper
1/2 cup olive oil or canola mayonnaise
1 + 1/2 cups tortilla crumbs*
1 + 1/3 cups salsa
1 + 1/3 cups shredded Monterey jack or extra sharp cheddar cheese
Read more: http://www.cinnamonspiceandeverythingnice.com/santa-fe-baked-chicken/#ixzz3C1XBXcWm

Steps:

  • Prep Time: 15 minutes Cook Time: 20 minutes Yield: 4 servings Instructions: 1.Preheat oven to 400 degrees F. Line a large roasting pan or baking sheet with sides with parchment or grease well. 2.Pound out the chicken breasts between two pieces of saran wrap with a meat mallet until they are a thin, even thickness, about 1/4-inch thick. If they are very large cut them in half. Season well on both sides with salt and pepper. 3.Set up a dredging station with the mayonnaise in a shallow bowl and the tortilla crumbs in another. 4.Working one at a time coat each chicken breast lightly with mayonnaise, then tortilla crumbs, patting them on with your hands if needed. 5.Bake about 20 minutes or until chicken is thoroughly cooked to an internal temperature of 165 - 170 degrees F. 6.Remove the pan from oven and top each piece of chicken with 1/3 cup salsa topped with 1/3 cup cheese. Put the pan back in the oven about 5 minutes until cheese is melted, alternately you can turn on the broiler and broil them about 1 minute until cheese is melted with some golden spots. *For homemade tortilla crumbs, process 8 - 9 cups tortilla chips in a food processor or put them in a heavy duty plastic bag and pound them out with a meat mallet. Read more: http://www.cinnamonspiceandeverythingnice.com/santa-fe-baked-chicken/#ixzz3C1XMCrv3

CREAMY SANTA FE CHICKEN AND RICE



Creamy Santa Fe Chicken and Rice image

Really healthy recipe that tastes like it isn't!!! This is actually a variation of someone else's on this site. I'm on a diet where I'm trying to eat higher protein meals regularly throughout the day and this is perfect for an after work dinner that will be satisfying without breaking any rules. A portion of 1/6 of the pan, which is very satisfying, only has about 415 calories and packs 30 grams of protein!!

Provided by reubenbehm

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup fat-free cottage cheese
1/2 cup fat free plain Greek yogurt
4 1/2 cups low sodium chicken broth
1 teaspoon salt
1/2 teaspoon garlic powder
6 tablespoons taco seasoning (or to your preference)
1 (4 ounce) can green chilies (optional)
1 (4 ounce) can sliced black olives (optional)
1 (28 ounce) can diced tomatoes, drained (reserve juices for rice)
1 (15 1/4 ounce) can sweet corn (optional)
24 ounces cooked chicken, diced large
2 cups rice (cooked in chicken broth or tomato juice)

Steps:

  • Cook rice according to package, but instead of water, cook the rice in an equal amount of chicken broth plus the reserved tomato juice. (So, for example, if the rice package calls for to 4 cups of water, and you have 1 cup of reserved tomato juice, you will cook the rice in the tomato juice plus 3 cups of chicken broth instead of the water.).
  • While the rice is cooking, mix together the chilies, olives, tomatoes, corn, and cooked chicken in a large bowl.
  • Blend cottage cheese, greek yogurt, 1 cup of the chicken broth, salt, garlic powder, and taco seasoning until smooth.
  • When the rice is done, fold it into the chicken mixture. Then stir in the cottage cheese/greek yogurt mixture.
  • Bake at 350 for about 45 min or until it seems to hold together nicely.

SANTA FE CHICKEN AND RICE



Santa Fe Chicken and Rice image

This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil, divided
1 ¼ pounds boneless, skinless chicken breasts
1 cup uncooked long grain white rice
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
1 cup Pace® Picante Sauce
1 teaspoon ground cumin
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 cup frozen whole kernel corn
½ cup shredded reduced-fat Cheddar cheese

Steps:

  • Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  • Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
  • Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Nutrition Facts : Calories 554 calories, Carbohydrate 65.2 g, Cholesterol 87.5 mg, Fat 10.5 g, Fiber 8.6 g, Protein 47 g, SaturatedFat 2.3 g, Sodium 1115.5 mg, Sugar 6 g

SANTA FE CHICKEN BAKE



Santa Fe Chicken Bake image

This Santa Fe Chicken is as EASY as it is DELICIOUS! With only a few ingredients, you can make this hearty dinner in just one dish for easy prep and clean up! This family friendly crowd pleaser is a wholesome way to get everyone to clean their plates!

Provided by Kimber

Categories     Dinner

Time 45m

Number Of Ingredients 11

2 lbs boneless, skinless chicken breast ((4-6 thin chicken breasts))
2 tbsp taco seasoning
15 oz black beans (drained and rinsed (1 can))
15.25 oz sweet corn (drained (1 can))
1 cup salsa (chunky)
1/4 cup green onions (sliced)
1 cup cheddar cheese (shredded)
Salt and pepper (to taste)
Pico de gallo
Sour cream
Chopped cilantro

Steps:

  • In a large bowl, mix the black beans, corn, green onions, taco seasoning, and salsa until evenly combined.
  • Season the chicken to taste and lay flat in a casserole dish. Spread the bean mixture over top of the chicken and sprinkle with cheese.
  • Bake at 350˚F for 35-45 minutes or until your chicken breast is cooked through (165˚F internal temp.)
  • Garnish as desired. Enjoy!

Nutrition Facts : Calories 414 kcal, Carbohydrate 34 g, Protein 46 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 805 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving

BAKED SANTA FE CHICKEN



Baked Santa Fe Chicken image

This seasoned Southwest Baked Santa Fe Chicken has hatch green chiles, corn, Pepper jack cheese and is topped with a green enchilada sauce.

Provided by Kevin Is Cooking

Categories     Dinner     Main

Time 40m

Number Of Ingredients 12

2-15 oz cans black beans
4 chicken breasts (2 lbs boneless and skinless)
1/2 tsp ground cumin
1/2 tsp chili seasoning
1/2 tsp salt
1/2 tsp black pepper
1 medium yellow onion (diced)
1 green bell pepper (diced)
4 oz green chiles (diced (Hatch Green Chiles preferred))
8.5 oz can of corn (drained)
4 slices Pepper jack cheese
1 1/2 cups green enchilada sauce

Steps:

  • Preheat oven to 400°F. In a small bowl mix together the cumin, chili powder, kosher salt and pepper.
  • Place the black beans in a rectangle 9x12" casserole dish that has been sprayed with cooking spray or vegetable oil and sprinkle with 1/2 of the seasoning.
  • Layer the chicken breasts on top of the black beans and top with remaining seasoning mixture.
  • Sprinkle the onion, bell pepper, green chiles, corn and 1 cup of the green enchilada sauce on top of the chicken. Cover with aluminum foil.
  • Bake for 30 minutes, depending on the thickness of your chicken breasts. (See Note 1)
  • Remove from oven and add Pepper jack cheese slices and remaining enchilada sauce to each piece of chicken. Put it back in the oven, uncovered for 5 minutes. Allow to rest 5 minutes before slicing or serving.

Nutrition Facts : Calories 604 kcal, Carbohydrate 59 g, Protein 56 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 170 mg, Sodium 924 mg, Fiber 2 g, Sugar 51 g, ServingSize 1 serving

SANTA FE CHICKEN SKILLET



Santa Fe Chicken Skillet image

This Santa Fe Chicken recipe is loaded with black beans, corn, Ro-tel tomatoes, southwest spices, and melty Tex-Mex cheese. It's ready in 30 minutes and great for hungry families!

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 12

2 large chicken breasts (cut in half lengthwise)
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Salt & pepper (to taste)
2 tablespoons olive oil
1/2 medium onion (chopped)
1 (10 fluid ounce) can Ro-tel diced tomatoes & green chilies (drained)
1 (14 fluid ounce) can black beans (drained & rinsed)
1 (12 fluid ounce) can corn (drained)
1/2 teaspoon smoked paprika
1 cup Tex-Mex cheese blend
Fresh cilantro (chopped (optional, to taste))

Steps:

  • Preheat the oven to 400F and move the rack to the middle position.
  • Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
  • Add the oil to a skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
  • Add the onion to the skillet and sauté for 5 minutes or until it's softened and lightly browned.
  • Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the brown bits from the bottom of the pan.
  • Add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).
  • Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned.
  • Top with fresh chopped cilantro and serve immediately.

Nutrition Facts : Calories 448 kcal, Carbohydrate 33 g, Protein 39 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 839 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving

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