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
