Lindrusso's sante fe chicken

[Terri-Lynn2]

I did a search and cannot come up with this recipe, lots of good reviews but no recipe. Could someone please post it for me.

Thanks Terri

[jazzcat]

Here you are Terri. Enjoy!

* Exported from MasterCook *

Easy Chicken Santa Fe(crockpot) Recipe By :lindrusso from CL board

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can black beans -- (15 ounce) rinsed and
drained
2 cans whole kernel corn -- (15.25 ounce)
drained (I used frozen)
1 cup bottled thick and chunky salsa
5 skinless -- boneless chicken
breasts halves (5 to 6)
1 brick cream cheese (you can use less-fat -- (8 ounce)
variety)
1 cup shredded cheddar cheese

1. In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, and 1/2 cup salsa. Top with chicken breasts, then pour remaining salsa over chicken.

2. Cover and cook on high heat setting 2.5-3 hours or until chicken is tender and white throughout. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.

3. Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese. Serves 4.

Linda's Notes: I seasoned my chicken breasts with cumin, pepper, garlic powder, onion powder, Mexican oregano, and a little salt. I added fresh cilantro to the salsa. I used light cream cheese and low-fat cheddar. I also put sliced green onions and chopped fresh cilantro out on the table for everyone. Fresh cilantro is a "must" when I serve this type of food.



Cuisine:
"Mexican"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 186 Calories; 7g Fat (32.0% calories from fat); 12g Protein; 20g Carbohydrate; 5g Dietary Fiber; 20mg Cholesterol; 118mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Fat.

NOTES : Someone figured this to be 6 servings at 8 WW points a serving
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Terri-Lynn2]

Thanks for posting it Jazzcat, I want to add it to this weeks to try list.

Terri

[gabbyh]

This recipe has become one of our favorites (thanks lindrusso!!!)...only change I make is to use 2 cans of black beans, and only 1 can of corn.
It's delicious...

[Curleytop]

HELP What can you do when you don't have a crockpot? Is there another way to cook it? It sound delicious! I don't need another appliance. For the two of us I would cut the recipe in half :rolleyes:

[SusanL]

Curleytop How about putting it in a covered casserole and baking on a low temperature for 2 hours??
I make the whole recipe for the two of us and we have it for
lunch and leftovers ! No waste here or we share with our neighbors... I have never frozen it, could that be an option??

[suziking]

Curleytop - I had our leftovers for lunch yesterday and I might have to say that the leftovers were almost better! One of those meals. We loved it.

Suzi

[JennieL]

Sounds delicious! I can't wait to make this. Has anyone tried freezing this?

[gabbyh]

Jennie,
It doesn't stay around long enough...it's even better the next day
;-}

[Kristi]

We love this recipe!!

Jennie, I have frozen it before, and although I didn't eat the thawed portion, my husband did and he said it was just as good. The cream cheese made the texture look a little funny, but I heard no complaints from him!

[Curleytop]

SUSANL: That sounds like a plan!:( How low a temperature in the oven? Have an electric oven and we live in CA:p Got to watch those kilowatts!

[Searcher]

We love this recipe too but once I was out of cream cheese and decided to make it anyway and we liked it even better. I just mix the cubed chicken as Linda suggested, cumin, oregano, etc, then sauteed it in a bit of oil, added the salsa, beans and corn and stuck it in the oven for about 20 minutes until the chicken was done. We serve it over rice with shredded cheddar. It made a lovely, quick meal.

[SusanL]

I am thinking that my BBQ No Peek Ribs recipe is baked at 350 for 3 hours. How about 325 for 2 hours, making sure it is covered? If I was to make this recipe, I would do it on a day that I can watch it. Searcher's comment was worth a try.

All I can say is that this recipe is too good not to try!! If you are a real corn lover, use two cans, we preferred one and two cans of beans.
Let us know how it works!!

[lindrusso]

Having problems with my modem (computers are great - when they work), so thanks to everyone for stepping in and answering questions and posting!

[HDgirl]

This was awesome!

After reading this thread, I decided to make it last night. Since I am crockpotless anyway....I poached the chicken (spiced up) in chichen broth and a can of green chilis. Put remaining ingredients in cassarole dish placed chicken on top, added about half of the left over broth mixture and baked for another 1/2 hour. Served it with boxed (I know) Spanish rice.

SO lost his mind. Of coarse we have some leftovers which he was going to eat last night so I wouldn't eat it for lunch!! Yes, we have problems with food!