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Santa Fe Chicken Foil Dinner Recipe

Santa Fe Chicken Foil Dinner Recipe


Yield: four packets


2 C
Emergency Essentials Black Beans, drained and rinsed
1 (10 oz.) can
dried diced tomatoes with green chilies, drained
2 C
Emergency Essentials Super-Sweet Corn, or 2 cups corn, frozen
Ground Cumin
Emergency Essentials Onion Salt
1/2 TSP
Emergency Essentials Chili Powder
1/2 TSP
1/2 TSP
Emergency Essentials Iodized Salt
3-4 C
Emergency Essentials Freeze-Dried White Chicken (cooked) or 4 boneless, skinless chicken breasts (brine the chicken when thawing to make for a better and more moist meal - if you don't know what brining a chicken is, it's virtually thawing chicken in heavily salted water)
1/2 C
Emergency Essentials Freeze-Dried Colby Cheese shredded
tin-foil squares, about 18” x 12”
Cooking spray


  1. Preheat your oven or coals to 425°F
  2. Mix together your beans, tomatoes, frozen corn, cumin, onion salt, chili powder, paprika, and salt in a bowl.
  3. Spray each tin-foil square with cooking spray on one side. Place your chicken in the center of their own individual piece of foil, on the side you sprayed.
  4. Spoon 1/4 of the bean mixture on top of your chicken. Bring together the short sides of the foil and fold it at the top. Then bring the long sides together and fold again. Make sure you leave a little room inside the packet for steam-expansion.
  5. Place your packets in your coals or on a baking sheet and let cook the oven for about 17-20 minutes. Carefully open your packets so you don't get angry steam burns.
  6. Place about 1/8 cup of your shredded cheese in each packet and reseal it for a few minutes to melt.

Adapted from:
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