Chicken Taco Lunch (oamc)

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 14
• 6 chipotle pepper tortillas, cut in strips
• 3 cups cooked long-grain rice
• 4 cups cooked chicken breasts, shredded
• 16 ounces tomato sauce
• 1 (1 1/4 ounce) envelope taco seasoning
• 2 (15 ounce) cans low-fat refried black beans (with jalapenos)
• 2 cups cheddar cheese, grated
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can black beans
• 1 cup frozen corn
• 2 jalapenos, minced

Recipe

• 1 mix taco seasoning and jalapenos into tomato sauce and stir chicken in to coat.
• 2 line (1) 9x13 and (1) 8x8 pan with tortilla strips.
• 3 spread rice evenly on tortillas.
• 4 spread chicken mixture evenly over rice.
• 5 combine black beans, corn, and diced tomatoes. spread evenly over chicken.
• 6 spread refried beans over corn mixture.
• 7 sprinkle cheese over the top and slightly press into refried beans.
• 8 place pans in freezer for approx 45 minutes. remove from freezer; cut into individual size servings. place servings in sandwich zipper top bags and return to freezer.
• 9 to reheat: remove from bag, place on microwave safe bowl or plate, cover loosely. heat on high until heated through (approx. 4-6 minutes). let sit 1 minute.