Chicken Frito Pie Recipes

CHICKEN FRITO CASSEROLE

Steps:

• Preheat oven to 425˚F. Heat oil in large skillet set over medium heat; cook garlic, cumin and chili powder for about 1 minute or until fragrant. Stir in tomatoes, green chilies, Roasted Chicken Base, black beans and corn; bring to boil. Stir in chicken; return to boil.
• Sprinkle half of the corn chips into bottom of greased 11- x 7-inch baking dish. Layer chicken chili mixture over top. Sprinkle with cheese and top with remaining corn chips.
• Bake for 15 to 20 minutes or until cheese is melted and filling is bubbling. Sprinkle green onions over top.

CHICKEN FRITO CASSEROLE

Steps:

• Preheat oven to 350.
• Boil chicken breasts reserve broth.
• Cool and shred chicken.
• Pour chips into baking dish.
• Mix soup and sauce and spices, pour over chips.
• Cover with chicken, cheese, and onion.
• Pour chicken broth over everything.
• Cover with foil and bake 30 mins.
• Remove foil and bake until golden brown and bubbly.

CHICKEN FRITO PIE

Steps:

• 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.

CHICKEN CHILI CORN CHIP PIE

Steps:

• For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.) Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone.
• For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes. Add half the chicken broth and the peppers and sweat for 2 minutes. Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm.
• For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat. Stir often enough to avoid browning. Add the crushed tomatoes and spices and bring to boil. Add the beans and reduce the heat to a simmer. Let the base reduce to the thickness you like in your chili. Mix in the chicken and sauce and bring back to a boil.
• Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.

EASY FRITO CHILI PIE

Steps:

• In a large skillet or pot, brown the ground beef, onion, and garlic at medium heat.
• Drain excess fat.
• Add kidney beans, tomato paste, rotel, chili powder, salt, sugar, and cumin and stir until evenly blended.
• Turn the heat down to medium-low and allow the mixture to simmer uncovered for 20 minutes.
• Pour a bag of fritos onto a serving dish, or pour a single serving of fritos onto each person's plate.
• Serve the chili over Fritos and sprinkle with shredded cheddar cheese, and use desired toppings. (See additional topping ideas in notes!)