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Santa Fe Chili Chicken

Trusted.Chef's picture
Ingredients
  All-purpose flour 1 Tablespoon
  Chili powder 1 Tablespoon
  Skinless, boneless chicken breast halves 1 Pound (4 Breast Halves)
  Vegetable oil 1 Tablespoon
  Canned chicken gravy 10 1⁄2 Ounce (1 Can)
  Monterey jack cheese 1 Ounce, shredded (1/4 Cup)
  8 inch flour tortillas 4 , warmed and quartered
  Pepperoncini salad peppers To Taste (Vlasic, For Garnish)
Directions

GETTING READY
1. Season the flour with the chili powder on a plate or wax paper and spread evenly.

MAKING
2. Dredge the chicken pieces with the spiced flour by pat lightly to form even coating, turn and coat other side.
3. Repeat with the remaining chicken portions.
4. In a large flat skillet melt and heat the margarine or butter over medium-high flame.
5. When hot but not smoking, arrange the chicken breasts in the pan and fry for about 5 minutes each side until evenly browned and almost tender.
6. Remove the chicken onto a platter and keep aside.
7. Drain out the fat from the pan and deglaze it with gravy.
8. Bring to a boil.
9. Return the chicken to the pan.
10. Cover the pan and simmer chicken on low heat for about 5 minutes or until tender when checked with a knife. Stir once is a while to prevent it from sticking to the bottom of the pan.
11. Sprinkle cheese and additional chili powder if you like, over each chicken piece.
12. Cover the pan with its lid and let the cheese melt.

SERVING
13. Place a chicken piece on each plate, spooning sauce over it.
14. Garnish with peppers and tomatoes and serve with tortillas on the side.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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