Santa Fe Chicken Casserole Recipes

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 CASSEROLE

Steps:

• HEAT oven to 375ºF.
• COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
• SPOON 1/3 of the chicken mixture into 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 cooking creme and shredded cheese; cover.
• BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.

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 CHICKEN CASSEROLE

Steps:

• Heat oven to 375 degrees F.
• Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
• Spoon 1/3 of the chicken mixture into 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 cooking creme and shredded cheese; cover.
• Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.

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.

EASY SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
• Cook on Low for 9 1/2 hours.
• Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
• Continue cooking on Low for 30 minutes more.

SANTA FE CASSEROLE

Steps:

• Brown ground beef in skillet, stirring untill no more pink remains.
• Drain fat.
• Add taco seasoning and mix well.
• In small bowl wisk together flour and chicken broth.
• Add to meat mixture and bring to a boil, cooking untill slightly thickened.
• Stir in sour cream and green chilies.
• In lightly greased baking dish (13x9x2) place 1/2 of the chips 1/2 of the beef 1/2 of the picante sauce 1/2 of cheese and 1/2 of onions.
• repeat layers with remaining 1/2 of ingredients, ending with onions.
• Bake at 350 for 25 minutes or until hot and cheese is melted.
• Let stand 5 minutes before serving.

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 SKILLET

Steps:

• In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
• In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
• Garnish with cheese and cilantro. Serve with lime wedges.

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.