Santa Fe Chicken Tacos Recipes

SLOW COOKER SANTA FE CHICKEN TACOS

Steps:

• Add chicken breasts, black beans, corn, green chiles, chicken broth, tomato soup, white onions, and rotel to slow cooker. Mix spices in a small bowl and add to slow cooker. Cook on high 4 hours or low 8 hours.
• Minutes before serving, shred chicken breasts with two forks, then allow to cook 30 minutes longer. Taste and add salt and pepper to taste.
• Fill tortillas with chicken mixture and top with diced avocados. Serve with lime wedges and garnish with tomatoes, onions, and additional cilantro if desired. Enjoy!

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 GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill. Brush both sides of chicken with oil; sprinkle with taco seasoning mix.
• Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once and topping each chicken breast with cheese during last minute of cooking time, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken topped with salsa.

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 PIZZA PIE

Steps:

• Press pizza dough into a greased 15x10x1-in. baking pan, building up edges slightly. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 8-9 minutes. , Spread with taco sauce; top with beans, tomato, green pepper, onion, chilies and chicken. Sprinkle with cheese. Bake until crust is golden brown, 15-18 minutes.

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.

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.

CRISPY SANTA FE CHICKEN

Steps:

• Heat oven to 425ºF.
• Dip chicken in egg then in cracker crumbs, turning to evenly coat both sides of each breast with each ingredient.
• Place in 13x9-inch baking dish sprayed with cooking spray; drizzle with butter.
• Bake 20 min. or until chicken is done (165ºF). Top with salsa and cheese; bake 5 min. or until cheese is melted.

SANTE FE CHICKEN

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook until just fragrant, about 30 seconds. Add stewed tomatoes, yam, chilis, broth, 6 tablespoons cilantro and taco sauce. Cover skillet, reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes. Transfer chicken to plate. Add hominy to skillet and boil until yam is tender and juices are reduced to sauce consistency, about 10 minutes. Season with salt and pepper to taste. Return chicken and any collected juices to skillet. Cook until heated through, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Transfer to large deep serving platter. Garnish with remaining cilantro.

SANTA FE CHICKEN TACOS

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.

SANTA FE CHICKEN TACOS

Steps:

• In a small bowl, combine beans, corn, and tomato; season to taste with salt and pepper.
• Cover and refrigerate for at least 2 hours or for up to 6 hours.
• In another small bowl, combine barbecue sauce and ranch dressing.
• Cover and refrigerate for at least 30 minutes or for up to 6 hours.
• Coat chicken with oil and season with salt and pepper to taste.
• Preheat greased grill to med-high.
• Grill chicken, turning once, until no longer pink inside, 6-8 minutes per side.
• Transfer chicken to a cutting board and let stand for 6-8 minutes.
• Cut into bite-size pieces.
• To build tacos--divide chicken and bean mixture equally among tortillas.
• Top with lettuce, cheese, and barbecue sauce mixture.
• Fold tortillas in half.