Santa Fe Chicken Oamc Recipes

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 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.

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 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.

OAMC PARMESAN GARLIC CHICKEN

Steps:

• Cooking Day: Mix together cheese, garlic, and Italian dress mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in freezer bag. Seal, date, label and freeze.
• Serving Day: Thaw completely. Unwrap desired number of chicken breasts and place in greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.

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 LASAGNA (OAMC)

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.

SANTA FE HOT DIP - OAMC

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!

CHICKEN BOMBAY (OAMC)

Steps:

• Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
• Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
• Bake uncovered for 30 minutes at 375°F
• Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
• To freeze: after casserole has cooled, label and freeze for up to 4 months.
• To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.

SANTA FE CHICKEN

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with canola oil.
• Spread the beans in an even layer in the pot.
• Arrange the scallion on top of the beans, then add the chicken. If you're using green chiles, blanket the chicken with them. If you're using salsa, spoon it over the chicken.
• Add the bell pepper, corn, tomatoes, and olives in separate even layers.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 336
• Protein: 35g
• Carbohydrates: 33g
• Fat: 6g
• Cholesterol: 95mg
• Sodium: 808mg
• Fiber: 10g