Chicken Crunch Wrap Casserole
12 ingredients · 14 steps · from Allrecipes
Ingredients
- 1 can Rotisserie or pre-cooked chicken
- 1 can Pinto beans (drained and rinsed)
- about 1/4 cup Water
- 1 packet Taco seasoning packet
- whole bunch Green onions
- as needed Pre-shredded cheese
- enough to brush dish and tortillas Melted butter
- multiple (for layering) 9 or 10-inch tortillas
- as needed Chopped tomato
- as needed Sour cream
- 8 Tostada shells
- straight from the can Nachos cheese sauce
Steps
- Start by brushing melted butter on your casserole dish.
- Drape 9 to 10-inch tortillas over the casserole dish, covering the bottom and allowing some draping over the edges.
- On this layer, spread the rest of the pre-shredded cheese (this acts as the glue).
- Add chopped tomato and sour cream to the cheese layer.
- Place eight tostada shells on top, overlapping them slightly.
- Pour nachos cheese sauce straight from the can onto the crunch layer.
- Spread the chicken filling evenly over the tostadas. (To make the filling: heat up rotisserie/pre-cooked chicken; combine with drained pinto beans, 1/4 cup water, and taco seasoning packet; mash some of the beans to create a creamy texture; stir in the heated chicken.)
- Sprinkle chopped green onions into the filling.
- Add a little pre-shredded cheese into the filling layer.
- Place one more tortilla on top of the filling.
- Take the pieces of tortilla hanging over the sides and fold them over.
- Brush the rest of the melted butter onto the top surface to help glue the tortillas together.
- Optional: Place a small sheet pan (9x13) on top of the casserole for support while cooking.
- Bake in the oven at 425°F for about 20 minutes. Remove the top pan after the first 10 minutes.
Recipe extracted by Foodle from “5 Lazy Chicken Dinners for When You’re Too Tired to Cook | Allrecipes” by Allrecipes. Quantities follow the video and may be approximate — watch the original for technique.