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Recipes

Santa Fe Chicken

Santa Fe Chicken
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!

Submitted by: Rebecca Wilder from Bourbonnais, Illinois
Yield: 4

Spices

Featured in this Recipe

Pilsen Spicy Adobo Blend

Pilsen Spicy Adobo Blend

$8.79

Ingredients

  • 1 1/2 pounds chicken breast
  • 14.4 ounce can diced tomatoes with mild green chilies
  • 15 ounce can black or pinto beans
  • 8 ounces frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 ounce can fat-free chicken broth
  • 3 scallions, chopped
  • salt to taste

Preparation Instructions:

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.

The Spice House

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More About This Recipe

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.

Spices

Featured in this Recipe

Pilsen Spicy Adobo Blend

Pilsen Spicy Adobo Seasoning

$8.79

Flatpack, 3oz.

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Comments

Rating:
Based on 2 reviews

Customer Reviews

Spice House

Hi Constance,

The herb used as garnish is fresh oregano. We recommend trying some of our dried Mexican oregano or Greek oregano as a garnish for this dish.

Constance

What is the green herb on the top in the photo? I fixed this more as a soup last week, and it was delicious. Fixing again tonight by request from my husband, he loved last weeks so much. I used the meat off of a roasted chicken carcass that we ate last night. So easy.

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