Santa Fe Chicken Enchilada Stew Food

SANTA FE CHICKEN STEW

Steps:

• In a large stock pot, boil chicken until just cooked through. Use about 3/4 gallon of water.
• Remove chicken from liquid set aside to cool. Save the broth!
• Strain the broth to remove residue from boiling process.
• Return strained liquid to stock pot and add chicken broth.
• Cut chicken into bite sized cubes when cool enough to do so.
• Add rice and salt to liquid and bring to a boil.
• Reduce heat to simmer and simmer for 15 minutes.
• Drain and rinse corn and beans.
• Drain Rotel.
• Add remaining ingredients and cubed chicken to the liquid.
• Mix together until seasoning packages are well mixed into the broth.
• Simmer for about 3 hours or until rice is tender.
• Stew will thicken a LOT! Add more water or chicken broth to keep it at your desired consistency.
• When rice is fully cooked you can serve.
• OPTIONAL: Served with tortilla chips, shredded cheese, diced onions, and/or sour cream.

SANTA FE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

SANTA FE ENCHILADAS

Steps:

• Preheat over to 350 degrees F.
• Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
• Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
• Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
• Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
• Scoop out the enchiladas and serve with a fried egg on top.

SANTA FE ENCHILADAS

Steps:

• Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once. , Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. , In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas. , Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving.

EASY SANTA FE CHICKEN

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.

ENCHILADAS SANTA FE

Steps:

• Saute chicken in vegetable oil with garlic salt until just done.
• Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
• Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
• NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two.