SANTA FE ENCHILADAS
Provided by Dave Lieberman
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat over to 350 degrees F.
- Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
- Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
- Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
- Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
- Scoop out the enchiladas and serve with a fried egg on top.
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 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 ENCHILADAS
"These flavorful enchiladas are my sister's favorite - she requests them whenever we get together," writes Lisa Zamora of Beloit, Wisconsin. This meaty main dish is cooked in the microwave, so it's done in a jiffy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once. , Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. , In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas. , Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 609 calories, Fat 25g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 2081mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 5g fiber), Protein 40g protein.
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 CHICKEN STEW
I was experimenting to create a stew similar to one I tasted when I was young. This is the result. My family asks me to make it so often that I am quickly becoming burned out on it! LOL. It has amazing flavor and if you like a thick stew, this is for you!
Provided by Jheryn
Categories Chicken
Time 3h20m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large stock pot, boil chicken until just cooked through. Use about 3/4 gallon of water.
- Remove chicken from liquid set aside to cool. Save the broth!
- Strain the broth to remove residue from boiling process.
- Return strained liquid to stock pot and add chicken broth.
- Cut chicken into bite sized cubes when cool enough to do so.
- Add rice and salt to liquid and bring to a boil.
- Reduce heat to simmer and simmer for 15 minutes.
- Drain and rinse corn and beans.
- Drain Rotel.
- Add remaining ingredients and cubed chicken to the liquid.
- Mix together until seasoning packages are well mixed into the broth.
- Simmer for about 3 hours or until rice is tender.
- Stew will thicken a LOT! Add more water or chicken broth to keep it at your desired consistency.
- When rice is fully cooked you can serve.
- OPTIONAL: Served with tortilla chips, shredded cheese, diced onions, and/or sour cream.
Nutrition Facts : Calories 427.1, Fat 16.3, SaturatedFat 4.5, Cholesterol 69, Sodium 943.5, Carbohydrate 43.6, Fiber 8.8, Sugar 4.2, Protein 29.8
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