Easy, Cheesy, and Full of Flavor: My Go-To Santa Fe Chicken Packets
Growing up, family dinners were a sacred time in our household. My mom would often whip up her famous Santa Fe Chicken, a dish that brought everyone together around the table. The aroma of spices and melted cheese would fill the air, and I can still hear the laughter and chatter as we enjoyed each bite. This recipe is not just a meal; it’s a cherished memory that I now pass on to my own family.
What Makes It Special
This Santa Fe Chicken recipe stands out for several reasons:
- Flavor Explosion: The combination of spices, cheese, and fresh ingredients creates a delightful burst of flavor in every bite.
- Easy Preparation: With minimal prep and clean-up, these chicken packets are perfect for busy weeknights.
- Customizable: You can easily adjust the ingredients to suit your taste or dietary needs.
- Family-Friendly: Kids love the cheesy goodness, making it a hit for the whole family.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4
- 4 boneless, skinless chicken breasts
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 cup diced tomatoes with green chilies
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Aluminum foil for wrapping
Let’s Get Cooking
-
Preheat your oven to 375°F (190°C).
-
Lay out four large pieces of aluminum foil on a flat surface.
-
Place one chicken breast in the center of each foil piece.
-
In a bowl, mix together the black beans, corn, diced tomatoes, taco seasoning, salt, and pepper.
-
Spoon the mixture evenly over each chicken breast.
-
Top with shredded cheese.
-
Fold the foil over the chicken to create a sealed packet.
-
Place the packets on a baking sheet and bake for 30 minutes.
-
Carefully open the packets (watch out for steam!) and serve hot.
My Pro Tips
-
For an extra kick, add jalapeños or a splash of hot sauce to the filling.
-
Try using different proteins like turkey or tofu for a variation.
-
Make it a meal by serving with a side of rice or a fresh salad.
What to Serve With It
- Spanish rice
- Guacamole and tortilla chips
- Fresh corn salad
- A refreshing margarita or iced tea
FAQs
Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the packets in advance and store them in the fridge until you’re ready to bake.
Q: Can I use frozen chicken breasts?
A: Absolutely! Just increase the cooking time by about 10-15 minutes.
The Heart of the Dish
This Santa Fe Chicken recipe is more than just a meal; it’s a way to connect with loved ones and create lasting memories. Each time I make it, I’m reminded of the laughter and joy it brought to my family gatherings. I hope it brings the same warmth and happiness to your table.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients and share your experiences. I’d love to hear how it turns out for you!
Easy, Cheesy, and Full of Flavor: My Go-To Santa Fe Chicken Packets
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup Spanish rice
- 1 cup shredded cheddar cheese
- 1 can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 packet taco seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh guacamole (for serving)
- Tortilla chips (for serving)
- Fresh corn salad (for serving)
- A refreshing margarita or iced tea (for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the chicken breasts, Spanish rice, black beans, corn, taco seasoning, olive oil, salt, and pepper.
- Mix well to ensure the chicken and rice are evenly coated with the seasoning.
- Divide the mixture among aluminum foil packets, placing equal amounts in each.
- Top each packet with shredded cheddar cheese.
- Seal the packets tightly and place them on a baking sheet.
- Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the rice is tender.
- Carefully open the packets, allowing steam to escape, and serve with fresh guacamole, tortilla chips, and corn salad.
Leave a Reply