Mexican

Lyndsay's Chicken Kidney bean casserol is for Dinner.

Lyndsay's Chicken Kidney bean casserol takes 30 minutes to prepare.

Lyndsay's Chicken Kidney bean casserol takes 10 minutes to cook.

Lyndsay's Chicken Kidney bean casserol makes 5 servings.

The ingredients for Lyndsay's Chicken Kidney bean casserol are:

12.5 oz Canned chicken drained (leaves approx 9oz)
15.5 oz canned light kidney beans drained
1 pkg mild taco seasoning (can be subsituted for any kind)
3/4 cup water per the instructions on seasoning
4 tbps extra virgin olive oil
10 corn tortillas approx 6" diameter
1 cup shredded cheddar cheese
10 tbps sour cream (garnish)
10 tbps salsa (garnish)

Here is how you make Lyndsay's Chicken Kidney bean casserol:

Preheat oven to 350 degreesTake the canned chicked and the kidney beans and place in medium sauce pan. Add taco seasonings and water.Bring to a light boil and let simmer for 5 minutes stirring occasionally to make sure it does not stick.In a seperate frying pan, place 4 tbps of extra virgin olive oil and heat until little bubbles form.Take corn tortillas, one at a time and place in oil for 15 seconds each side.Set aside.Get out a 8x8" glass dishTake 1/4 cup of chicken mixture and put inside one tortilla roll up and place in pan. Repeat for all ten tortillas.cover with one cup of shredded cheese.Place in preheated over for ten minutes.allow to cool for 2 minutes before serving.Makes 5 servings - 2 tortillas eachOn plate place 2 tbps each of sour cream and salsa.Enjoy!Number of Servings: 5Recipe submitted by SparkPeople user LOSIN2GAINLIF3.

The nutritional information for Lyndsay's Chicken Kidney bean casserol is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 505.7

• Total Fat: 26.3 g
• Cholesterol: 66.6 mg
• Sodium: 1,327.7 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 9.9 g
• Protein: 25.8 g

Lyndsay's Chicken Kidney bean casserol is Mexican cuisine.