# Chicken Crunch Wrap Casserole

Upgrade your taco Tuesdays with this crunchy, flavor-packed Chicken Crunchwrap Casserole!

- Total time: 30 min
- Cuisine: Mexican
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- casserole dish
- oven

## Tips

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

## Source

- Original video: https://www.instagram.com/reel/DWoHwFJCReB/?igsh=ZGIwZzVkaXVvOWl1
- Recipe page: https://www.cliprecipe.com/recipe/8136e962-d95c-4710-8561-d473f09689c8
- Extracted: 2026-04-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt