Chicken Crunchwrap Casserole
This chicken crunchwrap casserole is just the thing for when you crave a crunchwrap but you're cooking for the whole family. Loaded with chicken, pinto beans, Cheddar cheese, and baked inside a crunchy tortilla casing, this is perfect for Taco Tuesday or any weeknight.
Prep Time
0h 10m
Cook Time
0h 25m
Ingredients
13
Yield
6 servings
Calories
857 kcal
Method
Step-by-step instructions
Preheat the oven to 425 degrees F (220 degrees C).
Add beans and water to a large sauce pan over medium-high heat and lightly mash beans with a fork. Stir in chicken and taco seasoning and cook until heated through, about 3 minutes.
Reserve 3 tablespoons green onions for topping and add remaining green onions to chicken mixture. Stir in 1 cup of cheese and set mixture aside.
Brush half the butter along bottom and sides of a 9x13-inch baking dish. Arrange 5 tortillas along the edges and bottom of the pan, allowing any excess to hang over the sides and overlapping to completely cover the pan. Scatter remaining shredded cheese over tortillas and top with tomatoes. Spread sour cream over tomatoes.
Arrange tostada shells over the top, allowing them to overlap. Spread nacho cheese sauce evenly over tostada shells; top evenly with chicken mixture. Place remaining tortilla on the center of chicken mixture. Wrap overhanging tortillas around over the top tortilla.
Brush casserole with remaining butter and press down any loose ends. Place a small sheet pan or another casserole dish on top of casserole.
Bake casserole in the preheated oven until golden brown, lightly toasted, and heated throughout, about 23 minutes; remove the top pan after 10 minutes. Let stand for 10 minutes before serving with desired toppings.
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