Chicken Frito Pie Recipe
Introduction
Chicken Frito Pie is a comforting Texas-inspired casserole featuring tender chicken simmered in a spicy tomato sauce layered with crunchy Fritos and melted cheese. This easy-to-make dish brings together bold flavors and satisfying textures perfect for weeknight dinners or gatherings.
Ingredients
- 1 tbsp. neutral oil
- 4 (8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1 large yellow onion, thinly sliced, plus more finely chopped for serving
- 4 garlic cloves, finely chopped
- 1 (14.5-oz.) can fire-roasted tomatoes with green chiles
- 1 (4.5-oz.) can chopped green chiles
- 1 (1.25-oz.) McCormick hot chili seasoning packet or taco seasoning
- 1 (15-oz.) can black or kidney beans, drained and rinsed
- 1 cup low-sodium chicken stock or broth
- Cooking spray
- 9 oz. Fritos Corn Chips, divided, plus more for serving (from an 18-oz. bag)
- 6 oz. shredded fiesta blend cheese
- 4 oz. sharp cheddar, shredded
- Sour cream, thinly sliced scallions, pickled jalapeños, pico de gallo, and guacamole for serving
Instructions
- Step 1: Arrange a rack in the center of the oven and preheat to 375ºF. In a large, heavy skillet over medium-high heat, heat the oil. Place the chicken breasts in a single layer, season with salt and pepper, and cook until golden brown, about 5 minutes per side.
- Step 2: Move the chicken to one side of the skillet. Add the sliced onion and season with 1/4 teaspoon salt. Cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute more.
- Step 3: Stir in the fire-roasted tomatoes, chopped green chiles, and seasoning packet. Add the drained beans and chicken stock, then bring to a simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 10 to 15 minutes. Adjust salt to taste.
- Step 4: Spray a 13″ x 9″ baking dish with cooking spray. Spread 3 cups (4.5 oz.) of Fritos evenly on the bottom of the dish.
- Step 5: Transfer the chicken to a cutting board and chop into bite-size pieces. Return the chicken to the sauce and stir to combine.
- Step 6: Spoon half of the sauce mixture over the Fritos. Sprinkle with 3 oz. fiesta blend cheese and 2 oz. cheddar cheese.
- Step 7: Scatter 3 more cups (4.5 oz.) of Fritos over the cheese layer. Top with the remaining sauce and then the remaining cheese.
- Step 8: Bake the pie in the preheated oven until the cheese melts, about 5 to 8 minutes.
- Step 9: Garnish the baked Frito pie with additional Fritos, chopped onion, sour cream, scallions, pickled jalapeños, pico de gallo, and guacamole before serving.
Tips & Variations
- For extra heat, add jalapeños into the sauce or sprinkle cayenne pepper along with the seasoning packet.
- Swap black beans for pinto or kidney beans based on preference.
- Use homemade taco seasoning for a fresher flavor if preferred over the seasoning packet.
- Try mixing in corn kernels for added sweetness and texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the Fritos crunchy, add fresh chips on top after reheating rather than baking leftovers again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well in this recipe and can add extra moisture and flavor. Just adjust cooking time until the chicken is fully cooked and tender.
Is this dish gluten-free?
Yes, all the main ingredients are naturally gluten-free, including Fritos corn chips and the seasonings. Always check labels to ensure there are no added gluten-containing ingredients.
Print
Chicken Frito Pie Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A savory and comforting Chicken Frito Pie featuring tender, seasoned chicken simmered in a spicy tomato and bean sauce, layered over crispy Fritos and melted cheese, then baked to bubbly perfection. This casserole-style dish is topped with flavorful garnishes like sour cream, scallions, jalapeños, pico de gallo, and guacamole for a delightful Tex-Mex-inspired meal.
Ingredients
Scale
Chicken and Sauce
- 1 tbsp. neutral oil
- 4 (8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1 large yellow onion, thinly sliced, plus more, finely chopped, for serving
- 4 garlic cloves, finely chopped
- 1 (14.5-oz.) can fire-roasted tomatoes with green chiles
- 1 (4.5-oz.) can chopped green chiles
- 1 (1.25-oz.) McCormick hot chili seasoning packet or taco seasoning
- 1 (15-oz.) can black or kidney beans, drained and rinsed
- 1 cup low-sodium chicken stock or broth
Assembly
- Cooking spray
- 9 oz. Fritos Corn Chips, divided (from an 18-oz. bag)
- 6 oz. shredded fiesta blend cheese
- 4 oz. sharp cheddar cheese, shredded
Garnishes
- Sour cream
- Thinly sliced scallions
- Pickled jalapeños
- Pico de gallo
- Guacamole
Instructions
- Preheat and Brown Chicken: Arrange a rack in the center of the oven and preheat to 375ºF. Heat the neutral oil in a large heavy skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook in a single layer for about 5 minutes per side until golden brown.
- Sauté Onion and Garlic: Push the cooked chicken to one side of the skillet. Add the thinly sliced onion to the empty side, season with 1/4 tsp salt, and cook while stirring occasionally until softened, about 7 minutes. Add the chopped garlic and cook, stirring frequently, until fragrant, about 1 more minute.
- Add Tomatoes, Chiles, Beans, and Simmer: Stir in the fire-roasted tomatoes with green chiles, chopped green chiles, and chili seasoning packet. Then add the drained beans and pour in the chicken stock. Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 15 minutes until thickened. Adjust salt to taste.
- Prepare Frito Base: Spray a 13″ x 9″ baking dish with cooking spray and spread 3 cups (4.5 oz.) of Fritos evenly on the bottom.
- Chop Chicken and Combine with Sauce: Transfer the cooked chicken to a cutting board and chop it into bite-size pieces. Return the chicken pieces to the sauce in the skillet and stir to combine.
- Layer Sauce and Cheese: Spoon half of the chicken and sauce mixture over the Fritos layer. Sprinkle with 3 oz. fiesta blend cheese and 2 oz. sharp cheddar cheese.
- Add More Fritos and Remaining Sauce and Cheese: Scatter 3 more cups (4.5 oz.) of Fritos evenly over the cheese. Then top with the remaining chicken sauce and the rest of the cheese.
- Bake: Place the baking dish in the preheated oven and bake for 5 to 8 minutes, or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove from the oven and top with additional Fritos, finely chopped onion, sour cream, scallions, pickled jalapeños, pico de gallo, and guacamole. Serve hot.
Notes
- Use low-sodium chicken stock to control the saltiness.
- Fiesta blend cheese typically contains a mix of cheddar, Monterey Jack, and other cheeses, adding a robust flavor.
- Pickled jalapeños add a spicy tang but can be omitted or adjusted to taste.
- For a spicier dish, add extra chili seasoning or fresh jalapeños to the sauce.
- This dish can be assembled a day ahead and baked before serving for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Keywords: Chicken Frito Pie, Tex-Mex casserole, baked chicken casserole, Fritos recipe, spicy chicken bake
