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Black Bean and Corn Chicken Taco Bake - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 3 cups cook and shred Chicken, Boneless Breasts
  • 10 individual Flour Tortillas (6-inch/Small)
  • 2 cups Cheddar Cheese, Shredded
  • 25 ounces Salsa, Black Bean and Corn

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 513 Calories
  • 20g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 120mg Cholesterol
  • 1467mg Sodium
  • 39g Total Carb
  • 4g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 43g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Eat at Home for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, mix together shredded chicken, shredded tortillas, cheese and salsa.
  2. Pour into greased baking dishes.
  3. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350F for 40-45 minutes.