Santa Fe Chicken From Kraft Foods Recipes

KRAFT'S SANTA FE CHICKEN CASSEROLE

Steps:

• 1. Heat oven to 375 degree F.
• 2. Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
• 3. Spoon 1/3 of the chicken mixture into 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 cooking creme and shredded cheese; cover.
• 4. Bake 20 minutes or until heated through; uncover. Bake 5 minutes or until cheese is melted.

BLACKENED SANTA FE CHICKEN

Steps:

• FINELY crush 1 cup French-fried onions. Place in pie plate; stir in cilantro, chili, cumin, salt. Reserve remaining onions.
• DIP chicken into beaten egg, then into crumb mixture, pressing gently to coat lightly.
• HEAT oil in nonstick skillet over medium-high heat. Saute chicken for 10 min. (no longer pink) Turn once. Sprinkle with cheese and remaining onions. Cook, covered, until cheese melts. Serve with salsa. Garnish with cilantro sprigs, if desired.

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 & PASTA

Steps:

• 1. Bring 2 quarts of water to a boil, add salt if desired & boil pasta for 8 minutes. Add fresh spinach & continue to boil for another 2 minutes, then drain.
• 2. In a skillet on low heat add the cooking creme & shredded chicken.
• 3. Toss the pasta & chicken mixture until well blended.

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 CHICKEN

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with canola oil.
• Spread the beans in an even layer in the pot.
• Arrange the scallion on top of the beans, then add the chicken. If you're using green chiles, blanket the chicken with them. If you're using salsa, spoon it over the chicken.
• Add the bell pepper, corn, tomatoes, and olives in separate even layers.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 336
• Protein: 35g
• Carbohydrates: 33g
• Fat: 6g
• Cholesterol: 95mg
• Sodium: 808mg
• Fiber: 10g

SANTA FE CHICKEN SALAD WRAP

Steps:

• Combine first 4 ingredients in large bowl; sprinkle with cheese.
• Mix dressing and salsa. Add to lettuce mixture; toss to coat.
• Spoon onto tortillas; roll up.

SANTA FE CHICKEN ROLLUPS

Steps:

• In a large skillet, cook bacon over medium high heat until crisp.
• Drain on paper towel.
• Discard all but 1 Tbls bacon fat.
• Rinse and seed peppers.
• Cut into strips.
• In skillet with bacon fat, add onion and peppers.
• Saute over medium heat for about 5 minutes.
• Add chicken and spices.
• Cook, stirring, for about 15 minutes or until chicken is cooked through.
• Crumble bacon and sprinkle on top.
• Sprinkle with chopped parsley, spoon into warm tortillas and serve immediately.
• Note: These are also good if you add shredded cheddar cheese to the tortilla.