|*Photo courtesy of Parade Magazine|
Weird, right? The flavor in this dish was excellent. Admittedly, the leftovers weren't that great because the chips got soggy, but I loved the first night!
Chicken Frito Pie
Recipe from Parade Magazine
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
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.