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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 from Bourbonnais, Illinois
Yield: 4
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.
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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.
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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.
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.