Chicken Taco Lunch (Oamc)

• 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

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.
6. Spread evenly over chicken.
7. Spread refried beans over corn mixture.
8. Sprinkle cheese over the top and slightly press into refried beans.
9. Place pans in freezer for approx 45 minutes.
10. Remove from freezer; cut into individual size servings.
11. Place servings in sandwich zipper top bags and return to freezer.
12. To reheat: Remove from bag, place on microwave safe bowl or plate, cover loosely.
13. Heat on high until heated through (approx.
14. 4-6 minutes).
15. Let sit 1 minute.

pepper tortillas, rice, chicken breasts, tomato sauce, taco, lowfat refried black beans, cheddar cheese, tomatoes, black beans, frozen corn, jalapenos

Taken from www.food.com/recipe/chicken-taco-lunch-oamc-246104 (may not work)