MEXICAN SHREDDED CHICKEN DIP
This Mexican Shredded Chicken Dip is always a crowd pleaser! Shredded chicken, chiles, salsa and tons of cheese all baked together to bubbly, melted perfection.
Provided by Carolyn Mazzocco
Categories Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- Pre heat oven to 350 degrees.
- Mix the cream cheese, salsa, green chiles, half of the scallions and half of the cheese together in a bowl. Fold in the chicken. Pour the entire mixture into a baking dish and top with the remaining cheese. Bake for 20 minutes then broil for 5 minutes, until cheese is bubbly and browned in spots.
- Scatter the rest of the scallions over the top and serve with tortilla chips.
- Enjoy!
SANTA FE CHICKEN DIP
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a food processor (or blender) combine chipotle pepper and mayonnaise. Set aside. In a large pan over medium heat, place shredded chicken. Add Ro*tel and cook for a minute....
Nutrition Facts :
SANTA FE CHICKEN DIP
Make and share this Santa Fe Chicken Dip recipe from Food.com.
Provided by kelycarter_
Categories < 15 Mins
Time 10m
Yield 3 cups
Number Of Ingredients 13
Steps:
- In a mixing bowl stir together the finely chopped cooked chicken, chopped avocado, seeded and chopped tomato, chopped onion, seeded and chopped pickled jalapeno peppers, and minced garlic.
- Stir in the sour cream, milk, mayonnaise, lemon juice, dried oregano, and salt.
- Stir till ingredients are thoroughly combined. Cover and chill till serving time. If desired, garnish the dip with avocado slices.
- Serve with tortilla chips.
Nutrition Facts : Calories 349.4, Fat 25.7, SaturatedFat 8.4, Cholesterol 61.5, Sodium 328.2, Carbohydrate 14.5, Fiber 5.4, Sugar 3, Protein 17.8
EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
SANTA FE CHICKEN
Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
EASY SLOW COOKER SANTA FE CHICKEN
Easy slow cooker Santa Fe chicken. Serve over rice or tortillas with your favorite toppings.
Provided by Michelle Handrahan Henschell
Categories Chicken Stew
Time 10h10m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 17.6 g, Cholesterol 43.9 mg, Fat 2.3 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 0.6 g, Sodium 548.4 mg, Sugar 1.3 g
LEFTOVER CHICKEN SANTA FE SALAD
Adapted from Woman's Day magazine. I changed all of the ingredients to lower fat versions, but the original called for the full fat stuff, so by all means use whichever you prefer. Good way to use up a little leftover corn and chicken. If you prefer to not buy pre-bagged salad, just add a little shredded red cabbage,carrots, and sliced radishes to your favorite salad greens. You may also sub any type of cooked beans you prefer - chickpeas, kidney beans, black-eyed peas, etc. Shredded leftover pork or turkey would also be nice in this.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix dressing together in a large bowl.
- Add chicken,beans,corn,and salad greens and toss well to coat.
- Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
- Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.
Nutrition Facts : Calories 458.8, Fat 16.9, SaturatedFat 3.4, Cholesterol 54.9, Sodium 426.5, Carbohydrate 50.4, Fiber 9.7, Sugar 4.7, Protein 29.3
SANTA FE CHICKEN CASSEROLE
Try a Santa Fe Chicken Casserole, layered with bold flavor. Shredded chicken, black beans, tortillas & cheese are great in our Santa Fe Chicken Casserole!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 750 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 31 g
CRISPY SANTA FE CHICKEN
This chicken breast dish boasts four kinds of melty cheese, salsa and a perfectly crispy crust, thanks to crushed crackers.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 150 mg, Sodium 810 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 2 g, Protein 34 g
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