Santa Fe Chicken Recipe
Submitted By:from Bourbonnais.
Santa Fe Chicken Notes
This is originally a WW recipe, but like I do with all recipes, I had to make it my own. One of the first and most important modifications is to eliminate the spices called for in the original recipe. I skipped them all, and substituted with Pilsen seasoning. It was a hundred times better and soooo good!
- 1 1/2 pounds chicken breast
- 14.4 ounce can diced tomatoes with mild green chilies
- 15 ounce can black beans
- 8 ounces frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 ounce can fat-free chicken broth
- 3 scallions, chopped
- 3 teaspoons, or more to taste, Pilsen Latino Seasoning
- salt to taste
Serves / Yields
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in a deep, covered baking dish. Season chicken breast with salt and lay on top. Bake at 400 for 60-90 minutes.
Half hour before serving, remove chicken and shred. Return chicken to pot and stir. Adjust salt and seasoning. Serve over rice or in a tortilla.
I made a ‘paste’ of reduced fat sour cream and cilantro in the tube (sold in produce departments) and spread a thin amount on the tortilla, then added the fillings. I then squeezed some fresh lime on the fillings and WOW, it was phenomenal!
FYI the original submission calls for this to be cooked in a crockpot for several hours. I have tried that method and far prefer the flavor of the oven baked. It really does make a difference.
This recipe has no comments. Be the first to submit a comment!