Naked Fajitarrito

YIELD: 12 servings

18 oz. frozen cooked fajita chicken-thigh meat
¾ cup enchilada sauce
1½ cups refried beans, warm
¾ cup salsa
1½ cups cooked Mexican rice, warm
¾ cup sour cream
Shredded iceberg lettuce, as needed
Deep-fried red, blue and white tortilla strips, as needed

1. Cover chicken-thigh meat tightly and slack in cooler between 32°F and 36°F prior to use.

2. In a quarter pan, combine the enchilada sauce with thawed fajita meat and toss to blend. Cover and heat at 350°F for 30 to 35 minutes or until the internal temperature reaches 145°F for 15 seconds. Remove from the oven. Keep warm above 140°F.

3. Per order: Portion 2 Tbsps. refried beans in a bowl. Top with 1 Tbsp. salsa, 2 Tbsps. rice, ⅛ cup fajita meat in enchilada sauce and 1 Tbsp. sour cream. Garnish with shredded lettuce and tortilla strips

Recipe and photo: Tyson Foods, Inc..