Chicken Wrap Casserole

Katherine Malmberg

1 package flour tortillas
1 bunch of fresh spinach
1 bag fajita chicken pieces
1 bottle peppercorn ranch dressing
1-2 cups grated cheese, Cheddar, Monterey Jack, or any combination

Take 5-6 flour tortillas and cut them in 1/4 inch wide strips. Place these in bottom of 9x13 inch casserole dish. Top with chopped up spinach enough to cover the tortillas. Spread fajita chicken pieces on top of spinach. Pour peppercorn ranch dressing on top of chicken. Sprinkle cheese on top. Bake at 350°F for about 20-30 minutes till heated through. Enjoy. My family loves this and it takes about 5 minutes to throw together. By the time you heat up the veggies and set the table the casserole is done. Great for days when you just want to sew and not cook a lot.

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