Best Santa Fe Chicken Enchilada Stew Recipes
SANTA FE CHICKEN STEW
I was experimenting to create a stew similar to one I tasted when I was young. This is the result. My family asks me to make it so often that I am quickly becoming burned out on it! LOL. It has amazing flavor and if you like a thick stew, this is for you!
Provided by Jheryn
Categories Chicken
Time 3h20m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large stock pot, boil chicken until just cooked through. Use about 3/4 gallon of water.
- Remove chicken from liquid set aside to cool. Save the broth!
- Strain the broth to remove residue from boiling process.
- Return strained liquid to stock pot and add chicken broth.
- Cut chicken into bite sized cubes when cool enough to do so.
- Add rice and salt to liquid and bring to a boil.
- Reduce heat to simmer and simmer for 15 minutes.
- Drain and rinse corn and beans.
- Drain Rotel.
- Add remaining ingredients and cubed chicken to the liquid.
- Mix together until seasoning packages are well mixed into the broth.
- Simmer for about 3 hours or until rice is tender.
- Stew will thicken a LOT! Add more water or chicken broth to keep it at your desired consistency.
- When rice is fully cooked you can serve.
- OPTIONAL: Served with tortilla chips, shredded cheese, diced onions, and/or sour cream.
Nutrition Facts : Calories 427.1, Fat 16.3, SaturatedFat 4.5, Cholesterol 69, Sodium 943.5, Carbohydrate 43.6, Fiber 8.8, Sugar 4.2, Protein 29.8
SANTA FE STEW
Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.
Provided by steph
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g
SANTA FE ENCHILADAS
Provided by Dave Lieberman
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat over to 350 degrees F.
- Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
- Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
- Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
- Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
- Scoop out the enchiladas and serve with a fried egg on top.
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