Santa Fe Baked Chicken Recipes

SANTA FE OVEN CHICKEN

Steps:

• Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cornmeal, chili powder, green chiles and milk until dough forms; set aside.
• In 2-quart saucepan, heat chicken, corn and tomatoes to boiling. Pour hot chicken mixture into baking dish. Fold in cheese (cheese will not melt). Drop dough by 12 heaping tablespoonfuls onto chicken mixture.
• Bake 16 to 18 minutes or until mixture is bubbly and topping is lightly browned.

SANTA FE BAKED CHICKEN RECIPE

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!

SANTA FE CHICKEN BAKE

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!

BAKED SANTA FE CHICKEN

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.

SANTA FE CHICKEN PACKETS

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.

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.

SANTA FE CASSEROLE BAKE

Steps:

• Preheat over to 375 degrees.
• In medium skillet, brown meat till done.
• Drain meat well then return to skillet.
• Add taco seasoningand blend well.
• In a small bowl, combine broth and flour.
• Add to meat mexture and bring to boil to slightly thicken liquid.
• Stir in sour cream and chilies, blend well.
• Lightly grease a 13 X 9 inch glass baking dish with cooking sprya.
• Pour half of the bag of chips in the bottom and press down to flatten.
• Top with half the meat mixture.
• Next layer with half of the cheese.
• Next layer half the onions.
• Repeat layers ending with the onion.
• Bake uncovered in the oven at 375 for 20 minutes.
• Let stand 5 minutes before serving.

SANTA FE CHICKEN CASSEROLE

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.

SANTA FE CHICKEN RECIPE

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.

SANTA FE CHICKEN

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.

SANTA FE BAKED CHICKEN RECIPE - (4.4/5)

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

SLOW COOKER SANTA FE CHICKEN

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.

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

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 CHICKEN PACKETS

Steps:

• Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
• Place four 18x2-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center of each piece of foil. Spoon 1/4th bean mixture over chicken on 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.
• Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.
• COOK'S TIPS:.
• Packets may be baked on shallow pan in 425°F oven 20 minutes or until chicken is no longer pink in centers (165°F). Or, to save aluminum foil, place chicken in 13x9-inch baking dish sprayed with cooking spray. Spoon bean mixture over chicken; cover dish with aluminum foil. Bake in 375°F oven 30 minutes or until chicken is no longer pink in centers (165°F).