Just like Mom used to make it, this Chicken Frito Pie has just the right amount of crunch(!)
and nostalgia. Go light on salt when seasoning, because we all know Fritos are salty
ingredients: Add all to shopping list
2 Tbsp vegetable oil
1½ lbs boneless, skinless chicken thighs, cut into 1½-inch pieces
1 yellow onion, diced
3 cloves garlic, diced
1 Tbsp chili powder
2 cups low-sodium chicken broth
1 (7 oz) can chopped fire-roasted green chiles
2 (15 oz) cans cannellini beans, drained and rinsed
2½ cups Fritos (half a 9¼ oz bag)
2 cups grated Monterey Jack cheese
At a glance:
1. Preheat oven to 350°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 6 minutes. Remove to a plate.
2. To make chili, add onion, garlic, and chili powder to pot, stirring; sauté until tender, 4 minutes. Return chicken to pot; stir in broth, green chiles, and beans.
3. Bring to a boil; reduce to a simmer, and cook for 30 minutes over medium heat, stirring occasionally.
4. Add 1½ cups Fritos to a 2-quart casserole. Top with chili, remaining Fritos, and cheese. Bake 15 minutes. Serve with cilantro, avocado, and sour cream, if desired.
Serves 6. Per serving: 540 calories, 42g carbs, 40g protein, 24g fat, 110mg cholesterol, 710mg sodium, 9g fiber. Note: Analysis does not include the optional avocado & sour cream toppings.
Total Estimated Cost: $14.89