Santa Fe Chicken Bowls Recipes

EASY SANTA FE CHICKEN

Easy Santa Fe Chicken image

"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

Ingredients

1 large onion, chopped
1 tablespoon butter
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese
Chopped fresh cilantro, optional

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 BREAD BOWLS

Santa Fe Chicken Bread Bowls image

Provided by Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 (11-oz.) cans Pillsbury® Refrigerated Crusty French Loaf
1 tablespoon olive or vegetable oil
2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 red bell pepper, chopped
1/4 cup chopped red onion
1 (16-oz.) can chili beans, drained
1 (11-oz.) can Green Giant Super Sweet Yellow and White Corn, drained
1 (10-oz.) can Old El Paso® Red Enchilada Sauce
3/4 cup sour cream
1/2 cup ketchup
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
2 oz. (1/2 cup) shredded Cheddar cheese, if desired

Steps:

Heat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350 for 22 to 26 minutes or until golden brown. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.;

SANTA FE CHICKEN RECIPE

Santa Fe Chicken Recipe image

Take chicken casserole on a trip to the land of enchantment with our Santa Fe Chicken Recipe. This Santa Fe Chicken Recipe is easy, cheesy and spicy!

Provided by My Food and Family

Categories Grains

Time 55m

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 cups instant white rice, uncooked
1 can (15 oz.) black beans, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped fresh cilantro
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

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.

Nutrition Facts : Calories 500, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 65 g, Fiber 8 g, Sugar 3 g, Protein 33 g

SANTA FE CHICKEN BOWLS

Santa Fe Chicken Bowls image

I made this on the stove instead of the crockpot, and they were still fast and delicious. I made brown rice like the person who posted this, and I added cilantro to it while it was cooking plus topped with cilantro and guacamole. Recipe courtesy of A Sullivan and tablespoon.com.

Provided by AmyZoe

Categories One Dish Meal

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken breast (boneless, skinless)
15 ounces black beans, rinsed and drained
15 ounces diced tomatoes
4 ounces green chilies (diced)
1 ounce reduced-sodium taco seasoning mix
2 cups vegetable broth or 2 cups water
10 ounces frozen corn
4 cups rice, cooked
lime, for garnish
cilantro, for garnish

Steps:

Spray crock pot with non-stick cooking spray.
Add chicken, beans, tomatoes, and green chilies into crock pot.
In a small bowl, whisk together taco seasoning and broth or water. Pour over chicken mixture.
Cover and cook on low 8 hours.
Once cooked, shred chicken using 2 forks.
Add corn, heating through.
Spoon over cooked rice.
Garnish with lime and cilantro. You can also add salsa, cheese, avocado, or sour cream. Make it your bowl!

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