Santa Fe Chicken Recipe - Allrecipes.com
Santa Fe Chicken Recipe
  • READY IN 55 mins

Santa Fe Chicken

Recipe by  

"Take a simple chicken bake southwest with the addition of black beans, salsa, and Tex Mex style cheese."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  1. Heat oven to 400 degrees F.
  2. Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
  3. Top with chicken and salsa.
  4. Bake 35 minutes or until chicken is done (170 degree F). Top with cheese; bake 10 minutes or until melted.
Kitchen-Friendly View

Footnotes

  • Substitute: Don't have fresh cilantro? Use 1 teaspoon ground coriander instead.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2010

My wife has made this for me as long as I've known her and I've always loved it. One important change (I think) is that she doesn't use instant rice; instead partially cook up a good whole grain rice medley ahead of time and add to recipe. She also does way more salsa....and any cheese you like will do the job nicely, we usually go for the medium cheddar already in the fridge.

 
Most Helpful Critical Review
Mar 29, 2010

this was alright can't say I would make it again. I think I would try out some other new recipe if looking for something to do with my chicken next time.

 
Jan 11, 2011

Served this for company-everyone loved it. Just a couple changes. I used 2 packages of partially cooked Yellow Rice w/seasonings, added a can of diced tomatoes & a diced onion. Because it is my MO, I cooked it in a large crock pot for 8 hours turned to low after one hour. I will make it again.

 
Mar 03, 2010

This was so easy and really good. I too added a little more salsa and cheese. I will use this recipe a lot!!

 
Mar 03, 2010

This was very good! I gave this recipe a 4 because I made some changes. Instead of using cream of chicken, I used a can of cheddar cheese soup. I also added some chili powder, crushed red pepper, and jalapenos. I did not measure out the salsa, I just used enough to cover each chicken breast. Before serving, I added extra cheese while it was still hot. Will definitely make again!!

 
Mar 30, 2010

I used instant brown rice instead of white and it turned out terrible! The rice on top was cooked, but on the bottom it was still crunchy. This had a great flavor, but if I try brown rice again I will increase the liquid or decrease the amount of rice called for.

 
Sep 07, 2010

very good, I think next time I will add a cup of frozen corn in addition to (or instead of) the yellow bell pepper and also probably some onion for a tad more flavor.

 
Aug 23, 2010

I left out the beans, substituted sweet onion for the pepper, and used 2 cans of lime clilantro rotel tomatoes instead of salsa. I also seasoned the rice cilantro soup mixture with garlic salt and pepper and seasoned the chicken with garlic salt, chili powder, cayenne and black pepper. It was very good, I will be making this again.

 

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Nutrition

  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 61.8 g
  • 20%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 10.9 g
  • 43%
  • Protein
  • 42.4 g
  • 85%
  • Sodium
  • 1425 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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