Sauteed Potatoes Chicken Santa Fe 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.

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.

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 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.

SAUTEED POTATOES & CHICKEN SANTA FE

Steps:

• Cut chicken and potatoes into 3/4" chunks.
• Heat the oil in a non-stick skillet and brown the chicken, about 5 minutes.
• While the chicken is browning, cook the potatoes in the microwave until just tender (8-10 minutes on high.) .
• Add the potatoes to the chicken and saute until they are both lightly browned.
• Add the corn and salsa and stir until mixed and heated through.

SANTA FE CHICKEN SAUTE

Steps:

• Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.
• Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.

SANTA FE CHICKEN SAUTE

Steps:

• Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.
• Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.

SANTA FE CHICKEN & POTATOES

Steps:

• Place potatoes in a microwave-safe dish; add a small amount of water. Cover with plastic wrap; vent and microwave on high for 8 to 10 minutes, until tender. Meanwhile, in a large skillet over high heat, sauté chicken in oil over medium-high heat for 5 minutes. Add potatoes; sauté and toss until potatoes are lightly golden. Stir in salsa and corn; toss until heated through. Tip: A muffin tin is handy when you're serving lots of tasty toppings. Fill up the sections with shredded cheese, guacamole, diced tomatoes and sour cream...and let everyone mix & match their favorites!

AHA CAMPBELL'S SANTA FE CHICKEN SAUTé RECIPE - (4.4/5)

Steps:

• 1 Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture. 2 Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute. 3 Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro