Sunday, March 4, 2018

Chicken and Bacon Crunch-Wrap Casserole

I saw a breakfast crunchwrap casserole recipe going around so I thought I would adapt it to a dinner version.

9 burrito sized flour tortillas
8 oz chicken , seasoned to taste, cooked and shredded/diced
5 thick slices bacon, cooked crisp and diced
1 roma tomato, diced
3 TB  white onion, chopped fine
2-3 TB cilantro, minced
1 jalapeno, seeded and chopped fine
1/2 green bell pepper, chopped fine
8 oz shredded Mexican cheese blend
2 TB butter, melted

In a deep baking dish (I used my broiler pan) spread 1 TB of the butter all over the bottom and up the sides of the pan.

Place 6 of the tortillas  in the pan, 1 in the center and 5 over hanging the edge of the pan.

Layer 1/2 the cheese, the chicken, bacon, tomatoes, onion, cilantro, jalapeno and pepper.

Top with remaining cheese.

Place 2 tortillas over the top, then fold the 5 over-hanging tortillas over everything and brush remaining TB of butter over the top.

Place a sheet of parchment paper over the top and place a metal pan over the top (another broiler pan works well, something that sits on top to give it a crisp top.

Bake 30 minutes at 400.

Allow to set 10 mins before cutting

Serve with salsa, guac and sour cream!

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