"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Santa Fe Chili Chicken Recipe

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This recipe for Santa Fe Chili Chicken, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Collins
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T. all-purpose flour
1 T. chili powder
4 skinless, boneless chicken breast halves
(about 1lb)
1 T. vegetable oil
1 can (10 1/2 oz)
Franco-American Chicken Gravy
1/4 c. shredded Monterey Jack cheese (1 oz)
4 warm flour tortillas (8inches each), quartered (optional)

Directions:
Directions:
In a bowl, combine flour and chili powder. Coat chicken with flour mixture.

In 10-inch skillet over medium heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Pour off fat.

In same skillet, heat gravy to boiling. Return chicken to skillet Reduce heat to low. Cover and cook five minutes or until chicken is no longer pink, stirring occasionally. Sprinkle with cheese. Serve with tortillas if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20minutes
Personal Notes:
Personal Notes:
I like to cut the chicken into little pieces before putting them in the flour/chili powder mixture. We usually serve it over white rice in place of the tortillas.

 

 

 

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