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 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 SALAD (APPLEBEE'S)
Do not let the list of ingredients keep you from making this salad. Most of the ingredients are for the marinade and salsa which should be made the day before and refrigerated. The remaining ingredients are the salad and side items. It is super quick to throw together the next day and tastes awesome. The tequila-lime chicken is outstanding on its own and you may want to make extra Pico de Gallo to keep in the fridge. I have adapted this recipe from a former Applebee's employee. The recipe is scaled down for one serving, so adjust for more servings. Cooktime is marinade time.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 12h15m
Yield 1 serving(s)
Number Of Ingredients 26
Steps:
- Combine marinade ingredients in a container with lid. Add Chicken and place in refrigerator overnight.
- Combine Pico de Gallo ingredients in a small bowl with lid and place in refrigerator overnight with chicken.
- Remove chicken from marinade and sprinkle with fajita seasoning. Grill skin-side down for about 5 minutes, turn and continue to grill for about 10 minutes or until chicken is cooked through. I use my George Forman grill with fantastic results (about 7 minutes).
- While the chicken is grilling combine ranch dressing with 2 Tablespoons of the Pico de Gallo. Set Aside.
- Prepare Garnishes.
- Toss salad greens with cheese and remaining Pico de Gallo (or less - to taste). Sprinkle with fried tortilla strips or lightly crushed tortilla chips.
- Cut chicken into strips and place on top of greens. Add Garnishes to plate.
Nutrition Facts : Calories 717.9, Fat 51.9, SaturatedFat 14.3, Cholesterol 135.8, Sodium 2352.1, Carbohydrate 27.1, Fiber 5.6, Sugar 11.5, Protein 39.7
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 ROLLUPS
Make and share this Santa Fe Chicken Rollups recipe from Food.com.
Provided by Leta8076
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium high heat until crisp.
- Drain on paper towel.
- Discard all but 1 Tbls bacon fat.
- Rinse and seed peppers.
- Cut into strips.
- In skillet with bacon fat, add onion and peppers.
- Saute over medium heat for about 5 minutes.
- Add chicken and spices.
- Cook, stirring, for about 15 minutes or until chicken is cooked through.
- Crumble bacon and sprinkle on top.
- Sprinkle with chopped parsley, spoon into warm tortillas and serve immediately.
- Note: These are also good if you add shredded cheddar cheese to the tortilla.
Nutrition Facts : Calories 407.6, Fat 19.3, SaturatedFat 6.1, Cholesterol 91.6, Sodium 558, Carbohydrate 22.2, Fiber 2.7, Sugar 3.9, Protein 34.7
SANTA FE LASAGNA (OAMC)
Adapted from Company's Coming Make Ahead meals by J. Pare. You can also add green, red, or jalapeño peppers to the meat sauce if desired. You can also make this in 2 8x8 baking pans.
Provided by Pamela
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For meat sauce: Scramble fry ground beef, onions, and celery until lightly brown. Stir in remaining ingredients and simmer while making cheese sauce.
- For Cheese sauce: combine ingredients and mix well.
- To assemble: put a small amount of meat sauce in a 9X13 inch baking pan. Top with 4 lasagna noodles. Add 1/3 of remaining meat sauce. Top with 1/2 of cheese sauce, 4 additional noodles, then repeat layers, ending with the meat sauce.
- Sprinkle cheddar and Monterey jack cheese over lasagna.
- Bake , uncovered, for 60 minutes at 350 degrees. Let stand for 10 minutes before serving.
- To freeze: Bake, cool, wrap well, and label. freeze up to 2 months.
- To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.
CREAMY CHICKEN LASAGNA - OAMC
My dh can only eat chicken and turkey. All beef makes him ill, he isn't overly fond of fish. Other meats... well suffice it to say he won't touch. So in viewing my recipes you'll see a plethera of chicken recipes. I'm always striving to find something new. He has 3 response levels to new recipe's 1. I didn't like that (insert reason) 2. He doesn't say anything, when asked ... oh oh it was fine (or good) 3. OMG that was so great, and he eats it like there is no tomorrow. This got a thumbs up from one of the pickiest eaters i've ever met. This is adapted for my OAMC needs. It's a little time consuming but definitely worth the work.
Provided by ColoradoCookin
Categories Chicken Breast
Time 1h20m
Yield 1 1/2 cup, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Cook chicken breasts and cut into small cubes (less than 1/2 inch).
- Cook noodles in boiling water until almost done, Drain and rinse in cold water, Lay flat on baking sheet and cover with plastic wrap while you make sauce.
- Cook onion in butter in large pan for about 2 minutes or until softened.
- Add flour and stir over low heat for another minute.
- Stir in dried herbs and chicken.
- Slowly add stock and milk or cream, Boil for about 1 minute.
- Add carrots and broccoli, cook for 5 minutes.
- Salt,pepper and add crushed red pepper to taste.
- Spray 2 13x10 inch baking pans with no stick spray.
- Put enough sauce in the bottom of the pans to just cover.
- Start assembling, 1/4 noodles, 1/4 sauce, 1/4 cheese making 2 layers. Add a little basil and crushed red pepper to the top for looks if desired.
- Cover with foil and bake until bubbling (about 40 minutes).
- Uncover and brown for about 5 minutes to brown top slightly.
- Let stand about 20 minutes before cutting and placing in containers to freeze.
- After reading the comments I tried some things. The egg noodles as well as penne pasta worked really well. The type of pasta I used determined the amount of sauce that was left obviously. Just experiment to see what works for you. Using egg noodles or penne seriously cuts the time on this way back. Using frozen carrot/broccoli blends works great too, to cut back on time. Both of those alterations didn't change much, though the frozen veggies changed a little bit of the "fresh" taste in my opinion. If you're doing a day long OAMC marathon, these minor changes might make a big difference. As for the sauce, I think the elevation and dryness of the flour affect the sauce, so does oven temperature Like one reviewer said the sauce thickens as it stands.
SANTA FE HOT DIP - OAMC
Make and share this Santa Fe Hot Dip - OAMC recipe from Food.com.
Provided by JillAZ
Categories High In...
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Thaw spinach. Drain and squeeze as much of the liquid out of it as you can.
- Place cream cheese, parmesan cheese and mayo in a mixing bowl. Beat until blended.
- Stir in the spinach, jack cheese, green chiles, cumin and tabasco sauce. (you may use more tabasco to taste).
- To Serve immediately:.
- Spoon into a 1 quart baking dish. Bake at 350 degrees for 20-25 minutes or until brown and bubbly. Serve with chips or crackers.
- To Freeze:.
- Line a 1 quart baking dish with foil. Allow the foil to extend over the edges quite a bit. Then line with a piece of plastic wrap that is the same size as the foil.
- Spoon the dip mixture into the lined pan. Wrap the plastic wrap over the top of the dip to seal. Then do the same with the foil. Place pan in the freezer and freeze until solid. Remove foil/plastic wrapped dip from pan and place in a labeled freezer bag. Freeze until needed.
- To serve:.
- Remove from freezer. Unwrap foil and plastic wrap and discard. Place solid dip into original pan you froze it inches Thaw in fridge. (or microwave) Bake in a 350 degree oven for 20-25 minutes. Serve with chips or crackers.
- Enjoy!
Nutrition Facts : Calories 216.9, Fat 19.4, SaturatedFat 10.9, Cholesterol 54, Sodium 328.4, Carbohydrate 4.4, Fiber 0.8, Sugar 0.8, Protein 7.6
SOUTHWEST CHICKEN LASAGNA - OAMC
Another recipe from my catering biz, it's a big hit at weddings. Requested frequently. You'll find with my recipes a plethora of chicken recipes, my husband has a very high iron content and can't eat anything except for chicken and turkey. Hope you like this one, it's made to serve 16, 1.5 cup servings.
Provided by ColoradoCookin
Categories One Dish Meal
Time 1h20m
Yield 1 1/2 cup, 16 serving(s)
Number Of Ingredients 19
Steps:
- Cook noodles according to directions, drain and set aside.
- For the cottage cheese mixture, mix all ingredients and set aside.
- To make the lasagna: Lightly spray a dutch oven with cooking spray, add onions, peppers and garlic. Cook and stir until tender.
- Stir in the soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes, stirring often.
- Preheat oven to 375°F.
- Lightly spray 2 13x9 pans, with no stick spray.
- To assemble, cover bottom with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and Monterey jack cheeses. Repeat with next layer.
- Cover pan with foil; repeat with second pan, cover that pan with foil also.
- Place both pans in the oven and bake for 55 minutes. Let stand 20 minutes before cutting and placing in containers, and or serving.
Nutrition Facts : Calories 550, Fat 20, SaturatedFat 9.6, Cholesterol 150.3, Sodium 951, Carbohydrate 44.3, Fiber 3.4, Sugar 10.2, Protein 47.2
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