Santa Fe Chicken and Dressing
Bursting with Southwestern flair, Santa Fe Chicken and Dressing is a comforting casserole that combines juicy, seared chicken breasts with a flavorful cornbread base infused with vibrant bell peppers, zesty diced tomatoes with green chilies, and aromatic spices like cumin and chili powder. This crowd-pleasing dish is crowned with golden, melted sharp cheddar cheese and finished with the optional freshness of cilantro. Perfect for weeknights or casual gatherings, it’s a hearty, one-pan meal that delivers bold flavor and satisfying textures in every bite. Ready in just over an hour, this recipe is the ultimate fusion of cornbread stuffing and Tex-Mex flavors, making it a standout choice for fans of Southwestern cuisine. Keywords: Santa Fe Chicken, Southwestern chicken casserole, cornbread dressing, Tex-Mex comfort food.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 10 ounces can of diced tomatoes with green chilies (e.g., Rotel)
- 1 cup frozen corn kernels, thawed
- 4 cups cooked cornbread, crumbled
- 1 cup low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the diced onion, red bell pepper, green bell pepper, and minced garlic. Sauté for 4-5 minutes until softened.
Stir in the diced tomatoes with green chilies, thawed corn, ground cumin, and chili powder. Cook for an additional 3-4 minutes to combine the flavors.
In a large mixing bowl, combine the crumbled cornbread and chicken broth. Mix until the cornbread is moistened.
Add the vegetable mixture from the skillet to the bowl with the cornbread. Stir until well combined.
Spread the cornbread mixture evenly into a greased 9x13-inch baking dish.
Place the seared chicken breasts on top of the cornbread mixture.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil, top the dish with shredded cheddar cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh cilantro, if desired.
Serve warm and enjoy your Santa Fe Chicken and Dressing!
Nutrition Facts
Calories |
5393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 10398 mg | 452% | |
| Total Carbohydrate | 563.6 g | 205% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 108.8 g | ||
| Protein | 316.9 g | 634% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1986 mg | 153% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 4913 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
