Chicken Frito Pie is an absolute homerun when it comes to flavor. The Fritos on the bottom form a nice crust, while the Fritos on top remain crunchy. It’s perfect.
Funny, but my oldest son requests recipes that include chips or crackers in the ingredients. He somehow associates these meals with high level cuisine. I love it.
I have to admit, this Frito Pie is quite delicious. It just has this great flavor and was actually a good pick on his part. Who knew.
Flavor. Crunch. Depth. It’s what’s for dinner. Try it.
Preheat oven to 350o F. In a large, heavy-bottomed pot, heat oil over medium high. Season chicken with salt and pepper, then brown on both sides for a total of six minutes. Remove to a plate. Add onion, garlic and chili powder to pot, stirring; saute until tender, 4 minutes.
Return chicken to pot, stir in broth, green chiles and beans. Bring to a boil, reduce to a simmer (uncovered) and cook for 30 minutes over medium heat, stirring occasionally. Most of the liquid will evaporate.
Add 1-1/2 cups Fritos to a 2-quart casserole. Top with chicken mixture, remaining Fritos and cheese.
Bake for 15 minutes.
Serve with cilantro, avocado and sour cream if desired. I’m thinking this would go over well at a potluck.
Other Recipes Using Fritos You Might Love:
- Frito Corn Salad
- Frito Chocolate Chip Cookies
- Frito Pie Burrito
- Chili Cheese Frito Frittata
- Sweet and Salty Frito Snack Mix
- One Year Ago: Chicken Korma
- Two Years Ago: Ranch Mashed Potatoes
- Three Years Ago: The Best Tasting Slow Cooker Tangy Brisket
Chicken Frito Pie
Ingredients
- 3 Tablespoons vegetable oil
- 1-1/2 pounds boneless, skinless chicken thighs, cut into 1-1/2" pieces
- 1 yellow onion, diced
- 3 cloves garlic, crushed
- 1 Tablespoon chili powder
- 2 cups chicken broth
- 1 (7 oz) can fire roasted green chiles
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2-1/2 cups Fritos, divided
- 2 cups shredded Monterey Jack cheese
Directions
- Preheat oven to 350 degrees F. In a large heavy bottomed pot, heat oil over medium high. Season chicken with salt and pepper, then brown on both sides for a total of six minutes. Remove to a plate. Add onion, garlic and chili powder to pot, stirring; saute until tender, 4 minutes.
- Return chicken to pot, stir in broth, green chiles and beans. Bring to a boil, reduce to a simmer (uncovered) and cook for 30 minutes over medium heat, stirring occasionally. Most of the liquid will evaporate.
- Add 1-1/2 cups Fritos to a 2-quart casserole. Top with chicken mixture, remaining Fritos and cheese. Bake for 15 minutes.
- Serve with cilantro, avocado and sour cream if desired.
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