Chicken Crunch Wrap Casserole
Directions
- 1Heat up the pinto beans with water and taco seasoning.
- 2Mash the beans a little bit to make the filling creamy and hold together.
- 3Stir in the chicken and heat it through.
- 4Drape 9 to 10 inch tortillas over your casserole dish.
- 5Add a layer of cheese.
- 6Go in with some chopped tomato and then some sour cream.
- 7Add tostada shells for crunch.
- 8Apply nacho cheese sauce straight from the can onto the crunch layer.
- 9Add the chicken and bean filling.
- 10Cover with one more tortilla.
- 11Fold over the tortilla pieces that were hanging over the side.
- 12Brush the rest of the butter on top.
- 13Bake in the oven at 425 degrees for about 20 minutes.
- 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.
Related recipes
Zesty Lime Mexican Inspired Dense Bean Salad
Mexican · Dinner
Pescado crujiente con dip de alcaparras y limón
Mexican · Dinner
Rotisserie White Chicken Cheese Enchiladas
Mexican · Dinner
Suegra’s Refried Beans
Mexican · Dinner
Red Cheesy Enchiladas
Mexican · Dinner
High protein loaded nacho fries
Mexican · Dinner
Stovetop Carnitas
Mexican · Dinner
Birria Ramen
Mexican · Dinner
Loaded Potato Grilled Burrito
Mexican · Dinner
Labor Bowl Beef Mexican Street Corn Bowl
Mexican · Dinner
Steak & Beef Ranchero Spanish Rice
Mexican · Dinner
Crockpot Queso Chicken Tacos
Mexican · Dinner