Chicken Crunch Wrap Casserole

30 mins
Serves 1
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Directions

  1. 1Heat up the pinto beans with water and taco seasoning.
  2. 2Mash the beans a little bit to make the filling creamy and hold together.
  3. 3Stir in the chicken and heat it through.
  4. 4Drape 9 to 10 inch tortillas over your casserole dish.
  5. 5Add a layer of cheese.
  6. 6Go in with some chopped tomato and then some sour cream.
  7. 7Add tostada shells for crunch.
  8. 8Apply nacho cheese sauce straight from the can onto the crunch layer.
  9. 9Add the chicken and bean filling.
  10. 10Cover with one more tortilla.
  11. 11Fold over the tortilla pieces that were hanging over the side.
  12. 12Brush the rest of the butter on top.
  13. 13Bake in the oven at 425 degrees for about 20 minutes.
  14. 14Let it sit for about 10 minutes before flipping it out.

Ingredients

  • 1 can pinto beans drained and rinsed
  • 0.25 cup water
  • 1 packet taco seasoning
  • chicken
  • green onions
  • pre-shredded cheese
  • tortillas
  • chopped tomato
  • sour cream
  • tostada shells
  • nacho cheese sauce
  • butter

Equipment

casserole dishoven

Tips

  • Let it sit for about 10 minutes before flipping it out.