Dehydrated Santa Fe Chicken Foil Dinner
2 cups black beans, drained and rinsed
1 (10 oz) can dried, diced tomatoes with green chilies, drained *
2 cups super sweet corn * or 2 cups corn, frozen
1 tsp ground cumin
1 tsp onion salt
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp iodized salt
3-4 cups freeze dried white chicken (cooked) * or 4 boneless, skinless chicken breasts
1/2 cup freeze dried Colby cheese, shredded *
4 tin-foil squares, approx 18"x12"
Preheat your oven or coals to 425°F
Mix together your beans, tomatoes, frozen corn, cumin, onion salt, chili powder, paprika, and salt in a bowl.
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.
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.
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.
Place about 1/8 cup of your shredded cheese in each packet and reseal it for a few minutes to melt.
Reconstitute before using. Follow directions on #10 can to reconstitute.