CHICKEN TACO LUNCH (OAMC)

Chicken Taco Lunch (Oamc) image

Provided by Chandra M

Time 26m

Yield 14 serving(s)

Number Of Ingredients 11

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

Steps:

Mix taco seasoning and jalapenos into tomato sauce and stir chicken in to coat.
Line (1) 9x13 and (1) 8x8 pan with tortilla strips.
Spread rice evenly on tortillas.
Spread chicken mixture evenly over rice.
Combine black beans, corn, and diced tomatoes. Spread evenly over chicken.
Spread refried beans over corn mixture.
Sprinkle cheese over the top and slightly press into refried beans.
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.
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.

Nutrition Facts : Calories 257.2, Fat 8.9, SaturatedFat 4.4, Cholesterol 50.5, Sodium 366.7, Carbohydrate 23.8, Fiber 4, Sugar 2.7, Protein 20.6