Santa Fe Chicken Tacos Food

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TACO BELL STYLE SANTA FE GORDITA



Taco Bell Style Santa Fe Gordita image

Make and share this Taco Bell Style Santa Fe Gordita recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons mayonnaise
2 tablespoons chili sauce
1 teaspoon lemon juice
2 teaspoons vinegar
1 (10 ounce) can black beans, drained
1 (10 ounce) can whole kernel corn, drained
1 large bell pepper, finely diced
2 tablespoons fresh cilantro, finely chopped
4 boneless chicken breasts, cooked
4 pita bread rounds
1/2 cup cheddar cheese, shredded

Steps:

  • Mix together the mayonnaise, the chili sauce, lemon juice, and vinegar. Let this chill for a minimum of 1/2 hour.
  • Mix together the drained black beans, drained whole kernel corn, finely diced red bell pepper, finely diced onion, and the finely chopped cilantro. Let this chill for a minimum of 1/2 hour.
  • Slice the chicken breasts into thin strips.
  • Grill your pita bread in a pan on both sides until the bread is hot and flexible.
  • Divide the Santa Fe sauce between each pita round and top with the thin strips of chicken breast.
  • Top with the bean salsa and cheese. Serve.

SANTA FE CHICKEN TACOS



Santa Fe Chicken Tacos image

Make and share this Santa Fe Chicken Tacos recipe from Food.com.

Provided by JelsMom

Categories     Chicken Breast

Time 20m

Yield 16 tacos, 8 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 tablespoon canola oil
1 green bell pepper, diced
2 teaspoons garlic, minced
2 tablespoons jalapenos, minced
1/4 cup picante sauce, hot
1 large tomatoes, diced
1/4 cup fresh cilantro, chopped
16 flour tortillas (I use whole wheat)
2 cups low-fat cheddar cheese
picante sauce
shredded lettuce
low-fat sour cream

Steps:

  • Cut chicken into 1/2" chunks; toss with chili powder and salt.
  • Heat oil in a large deep skillet over medium-high heat.
  • Add chicken, bell pepper, garlic, ground cumin, and jalapeños. Stir-fry 5 minutes or until chicken is no longer pink in center.
  • Add picante; simmer uncovered 3 minutes, stirring occasionally. Stir in tomato and cilantro; heat through.
  • Spoon mixture into taco shells; sprinkle with cheese and serve with toppings as desired.

Nutrition Facts : Calories 328.7, Fat 9.4, SaturatedFat 2.7, Cholesterol 38.9, Sodium 815.3, Carbohydrate 34.4, Fiber 2.9, Sugar 2.6, Protein 25.6

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