Poultry
Santa Fe Chicken
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
10 |
20 |
30 |
40 |
50 |
60 |
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Ingredients: |
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Cooked & chopped chicken |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
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Canned corn, drained |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
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Black beans, drained/rinsed |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
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Black-eyed peas, drained |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
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Pinto beans, drained |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
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Ro-Tel tomatoes* |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
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Picante sauce |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
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Chili powder |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Cumin |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
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Shredded cheddar cheese |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
*Ro-Tel is a brand of canned tomatoes with chopped chili peppers added.
Assembly Directions:
In a large bowl, mix together the chicken, corn, black beans, black-eyed peas, pinto beans, tomatoes and picante sauce. Add the chili powder and cumin, stirring until evenly mixed.
Freezing Directions:
Put mixture in a one-gallon freezer bag. Put the shredded cheddar in a quart freezer bag. Seal, label and freeze both bags.
Serving Directions:
Thaw both bags. Pour the bag of chicken mixture into a spray-treated 9”x13” pan. Cover with foil and bake for 30 minutes at 350 degrees, or until heated through. Remove foil. Top with shredded cheese. Bake an additional 10 minutes, or until the cheese is melted.
Marie’s Comments:
This dish is very healthy, with lots of fiber, and lower in fat than some of the casseroles that freeze well. Everyone in my family loves this dish, and I serve it to friends and extended family as well. I like to serve it over brown rice. Any Mexican side dish would go well with it, but I usually serve it with a simple green salad. My family loves to visit New Mexico, and Santa Fe Chicken reminds me of the flavors found in the southwest cuisine.
Nutritional Info:
Per Serving: 382 Calories; 7g Fat (16.7% calories from fat); 32g Protein; 49g Carbohydrate; 10g Dietary Fiber; 48mg Cholesterol; 923mg Sodium.
Exchanges: 3 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.