SLOW COOKER SANTA FE CHICKEN
Easy slow-cooker meal.
Provided by bdunk1998
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 48.2 g, Cholesterol 60.1 mg, Fat 15.1 g, Fiber 6.7 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 887.4 mg, Sugar 2.6 g
SANTA FE STEW
Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.
Provided by steph
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g
SANTA FE CHILI
Make and share this Santa Fe Chili recipe from Food.com.
Provided by benstafford
Categories Beans
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown the beef, then mix all the ingredients together, adding water last, with a large spoon.
- Put pot on stove, cover.
- Bring to roiling boil.
- Bring temp down to simmer.
- Cook for 2 hours giving occasional stir.
Nutrition Facts : Calories 572.9, Fat 19.1, SaturatedFat 7, Cholesterol 77.1, Sodium 924.7, Carbohydrate 66.2, Fiber 16.8, Sugar 10.2, Protein 38.6
SANTA FE CHICKEN SALAD WITH SPICY RANCH DRESSING
Delicious grilled chicken isn't the only thing this salad has going for it. Enjoy a host of flavors in our Santa Fe Chicken Salad with Spicy Ranch Dressing.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat grill to medium heat.
- Sprinkle both sides of chicken with black pepper; grill 6 to 8 min. on each side or until done (165ºF).
- Meanwhile, mix dressing, hot sauce and lime juice until blended; refrigerate until ready to use.
- Place lettuce on serving plate. Top with red peppers, beans, jicama and corn.
- Slice chicken; add to salad. Sprinkle with cheese. Drizzle with dressing mixture just before serving.
Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 35 g
SANTA FE SALAD WITH JALAPEñO RANCH DRESSING
Does your salad bowl need a little inspiration? If so, check out this Santa Fe Salad with Spicy Jalapeño Ranch Dressing! Easy to make and fresh.
Provided by Laura Fuentes
Categories Lunch
Time 19m
Number Of Ingredients 20
Steps:
- Heat oil inside a large pan over medium-high heat. Season chicken breasts with taco seasoning and cook the first side for 6 minutes and flip, cooking the other side for another 5 minutes, until the internal temperature has reached 165F. Remove from pan and set aside.
- In a large bowl or serving platter, place chopped lettuce. Top with black beans and corn.
- Chop chicken breasts and distribute over salad. Top with cherry tomatoes, shredded cheese, and avocado.
- Drizzle with Jalapeño Ranch Dressing and serve.
Nutrition Facts : ServingSize 1 salad bowl, Calories 350 calories, Sugar 3.9g, Sodium 509.5mg, Fat 16.8g, SaturatedFat 4.2g, TransFat 0.1g, Carbohydrate 24.9g, Fiber 9.8g, Protein 27.3g, Cholesterol 68.6mg
SANTA FE SOUP
This is in between a soup and chili. I love it because it's relatively healthy (low-fat) and thinner than a lot of other chili recipes. Easy and delicious!!! You don't have to second-guess how the flavor will come out because it's always good.
Provided by crispychick
Categories Vegetable
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, saute meat and onion together until meat it cooked through.
- Stir in seasonings.
- Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
- Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.
SANTA FE RANCH DRESSING & DIP
Ken's Steak House Dressing Recipe
Provided by Jason Koch
Categories Vegetable Appetizers
Number Of Ingredients 3
Steps:
- 1. Mix for dressing or dip
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Reviews 13Total Time 35 minsEstimated Reading Time 4 mins
- Line a small baking dish (8x8) with foil and lightly grease with nonstick cooking spray. Pound chicken to tenderize and add to prepared dish. Pour barbecue sauce over chicken. You can let marinate for up to 24 hours (optional), otherwise proceed directly to bake 375F for 20 to 25 minutes, or until chicken is done. Remove from oven and let rest 5 minutes then dice into bite size pieces and toss with 1 tablespoon BBQ sauce. Set aside.
- While chicken is baking, heat 1 tablespoon olive oil over medium high heat. Add red onion and saute 2 minutes then add red bell pepper, black beans, corn, tomatoes, green chilies, and garlic. Saute for 1- 2 minutes or just until bell peppers are crisp-tender. Remove to a plate.
- To the same skillet, melt 1 tablespoon olive oil in 1 tablespoon butter over medium heat. When butter is completely melted, whisk in flour. Cook, while stirring, for 2 minutes, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth (it will be thick). Turn heat to medium high and bring the sauce to a simmer. Add Cheese Sauce spices and simmer until thickened.
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4.6/5 (129)Total Time 8 hrsCategory DinnerCalories 183 per serving
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Reviews 2Category Main Course, SaladCuisine American, SouthwesternTotal Time 55 mins
- Blend all of the dressing ingredients, EXCEPT FOR THE LIME JUICE, together in a blender or food processor until smooth and creamy. Pour the dressing into a jar or airtight container with a lid. Place it inside the refrigerator overnight.
- Meanwhile, remove the outer dark leaves of the cabbage. Locate the stem on the bottom of the cabbage head. Cut the cabbage in half through the stem. Then cut the halves in half again, to yield 4 quarter cuts. Cut out the cores, then slice and dice the cabbage until it resembles confetti, uniform in size.
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4.6/5 (7)Total Time 10 hrsCategory Main CourseCalories 413 per serving
- Add 1 cup of basmati rice and 1½ cups of water to a simmering pot (or as directed for 1 cup of rice on your package). Simmer while you prepare your other ingredients. Once finished, simply place it in a container and refrigerate until your chicken is done.
- Add 15 oz. can of corn, diced tomatoes and kidney beans to your crock pot/ Instant Pot with your diced onions and peppers.
- In 1½ cups of organic chicken broth, mix garlic powder, onion powder, chipotle chili pepper, cayenne pepper and sea salt, and pour into the crock pot/Instant Pot.
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