Chicken Frito Pie Recipe

Bylilan Sage
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Introduction

Chicken Frito Pie is a comforting, flavorful casserole that combines tender chicken, spicy tomato sauce, and crunchy Fritos for a delightful texture contrast. Perfect for a family dinner or casual gathering, this dish brings bold southwestern flavors to your table with ease.

A black rectangular baking pan filled with a layered dish starting with a base of melted cheese and pieces of cooked chicken mixed with black beans and small bits of red sauce; the middle layer is covered with crunchy, yellow corn chips scattered unevenly; on top, there are sliced green jalapeños, chopped white onions, and green onion slices along with dollops of smooth, white sour cream placed in five spots. The dish has a mix of warm colors from the cheese, chicken, and sauce, contrasted with the fresh green and white garnishes, all set on a white marbled texture. A metal serving spoon rests in the right corner of the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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.) 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, rinsed
  • 1 cup low-sodium chicken stock or broth
  • Cooking spray
  • 9 oz. Fritos Corn Chips, divided, plus more for serving (from an 18-oz. bag)
  • 6 oz. shredded fiesta blend cheese
  • 4 oz. sharp cheddar, shredded
  • Sour cream, thinly sliced scallions, pickled jalapeños, pico de gallo, and guacamole, for serving

Instructions

  1. Step 1: Arrange a rack in the center of the oven and preheat to 375ºF. In a large, heavy skillet over medium-high heat, heat the oil. Arrange chicken breasts in a single layer in the skillet and season with salt and pepper. Cook, turning halfway through, until both sides are golden brown, about 5 minutes per side.
  2. Step 2: Move the chicken to one side of the skillet and add the sliced onion. Season with 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened, about 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute more.
  3. Step 3: Add the fire-roasted tomatoes with green chiles, chopped green chiles, and seasoning packet to the skillet. Stir to combine, then add the drained beans. Pour in the chicken stock and bring the mixture to a simmer. Cook, stirring occasionally, until slightly thickened and reduced, 10 to 15 minutes. Taste and season with additional salt if needed.
  4. Step 4: Meanwhile, spread 3 cups (4.5 oz.) of Fritos on the bottom of a 13″ x 9″ baking dish.
  5. Step 5: Transfer the chicken to a cutting board. Chop into bite-size pieces and return it to the sauce in the skillet.
  6. Step 6: Spoon half of the sauce over the Fritos in the baking dish. Sprinkle with 3 oz. of the fiesta blend cheese and 2 oz. of the cheddar cheese.
  7. Step 7: Scatter another 3 cups (4.5 oz.) of Fritos on top of the cheese layer. Pour the remaining sauce over the Fritos and top with the remaining cheese.
  8. Step 8: Bake the Frito pie until the cheese is melted and bubbly, about 5 to 8 minutes.
  9. Step 9: Remove from the oven and top with additional Fritos, finely chopped onion, sour cream, sliced scallions, pickled jalapeños, pico de gallo, and guacamole before serving.

Tips & Variations

  • Use rotisserie chicken for a quicker version—simply shred and add to the sauce in Step 5.
  • Add a layer of cooked corn or diced bell peppers for extra texture and sweetness.
  • For a milder flavor, substitute the hot chili seasoning with a mild taco seasoning or smoked paprika.
  • Try topping with different cheeses such as Monterey Jack or pepper jack for a flavor twist.
  • Serve with fresh lime wedges to brighten the flavors just before eating.

Storage

Store leftover Chicken Frito Pie covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350ºF oven until heated through, about 15–20 minutes, or microwave individual portions until hot. Add fresh toppings just before serving to maintain their texture.

How to Serve

A black square pan filled with layered food starting with a base of cooked ground meat mixed with black beans and chopped tomatoes, topped by a layer of melted yellow cheese. Above this, there is a layer of golden crunchy corn chips, scattered with slices of green jalapenos, small white onion pieces, and thinly sliced green onion. Dollops of white sour cream sit on top of the corn chips, creating a creamy contrast. A spoonful is lifted above the pan, showing the mix of all layers including chips, meat, beans, tomatoes, jalapenos, onions, and sour cream, held by a silver spoon. The whole scene is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and chicken mixture up to two days in advance and store it in the refrigerator. Assemble and bake the pie just before serving for the best texture.

What can I use as a substitute for Fritos?

If you don’t have Fritos, corn tortilla chips or even crushed corn chips can work well as a crunchy alternative in this dish.

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Chicken Frito Pie Recipe

★★★★★

4.7 from 144 reviews
  • Author: lilan
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

Chicken Frito Pie is a comforting and flavorful casserole featuring golden-browned chicken breasts simmered in a spicy tomato and bean sauce, layered with crunchy Fritos corn chips and melted cheese. Baked until bubbly, this dish combines Tex-Mex flavors with a satisfying crispy texture, topped with classic garnishes like sour cream, pickled jalapeños, and guacamole for a crowd-pleasing 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.) 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, rinsed
  • 1 cup low-sodium chicken stock or broth

Layer and Toppings

  • Cooking spray
  • 9 oz. Fritos Corn Chips, divided (from an 18-oz. bag), plus more for serving
  • 6 oz. shredded fiesta blend cheese
  • 4 oz. sharp cheddar, shredded
  • Sour cream, for serving
  • Thinly sliced scallions, for serving
  • Pickled jalapeños, for serving
  • Pico de gallo, for serving
  • Guacamole, for serving

Instructions

  1. Preheat Oven and Brown Chicken: Arrange a rack in the center of the oven and preheat to 375ºF. Heat 1 tablespoon of neutral oil in a large, heavy skillet over medium-high heat. Season the boneless, skinless chicken breasts with kosher salt and freshly ground black pepper, then place in a single layer in the skillet. Cook, turning once halfway through, until both sides are golden brown, about 5 minutes per side.
  2. Sauté Onion and Garlic: Move the chicken to one side of the skillet and add the thinly sliced large yellow onion. Season with 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add the finely chopped garlic and cook while stirring until fragrant, about 1 more minute.
  3. Make the Sauce: Stir in the fire-roasted tomatoes with green chiles, canned chopped green chiles, and the hot chili seasoning packet. Add the drained and rinsed black or kidney beans, then pour in 1 cup of low-sodium chicken stock. Bring to a simmer and cook, stirring occasionally, until the sauce is slightly thickened and reduced, about 10 to 15 minutes. Taste and season with salt as needed.
  4. Prepare Fritos Base: Lightly spray a 13″ x 9″ baking dish with cooking spray. Spread 3 cups (about 4.5 oz.) of Fritos corn chips evenly on the bottom of the dish.
  5. Chop Chicken and Combine: Transfer the browned chicken to a cutting board and chop into bite-sized pieces. Return these pieces to the sauce in the skillet and stir to combine thoroughly.
  6. Assemble First Layer: Spoon half of the chicken and sauce mixture over the Fritos layer. Sprinkle 3 oz. of shredded fiesta blend cheese and 2 oz. of shredded sharp cheddar evenly over the sauce.
  7. Add Second Fritos Layer and Remaining Toppings: Scatter 3 more cups (about 4.5 oz.) of Fritos over the cheese layer. Top with the remaining chicken sauce and then sprinkle with the rest of the fiesta blend and sharp cheddar cheeses.
  8. Bake the Frito Pie: Place the baking dish in the preheated oven and bake until the cheese has melted and the pie is hot throughout, about 5 to 8 minutes.
  9. Garnish and Serve: Remove from oven and top with additional Fritos, finely chopped onion, sour cream, sliced scallions, pickled jalapeños, pico de gallo, and guacamole as desired. Serve hot.

Notes

  • The recipe can be adjusted in spice level by selecting mild or hot chili seasoning packets.
  • For a vegetarian version, substitute the chicken with cooked vegetables or plant-based protein and use vegetable stock.
  • To make it quicker, you can use pre-cooked rotisserie chicken.
  • If you prefer, swap Fritos with other corn chip varieties, but Fritos provide the signature crunch.
  • Sour cream and guacamole add rich creaminess, but can be omitted or replaced with Greek yogurt and avocado slices for a lighter option.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Tex-Mex

Keywords: Chicken Frito Pie, Tex-Mex casserole, Fritos casserole, cheesy chicken casserole, spicy chicken dish

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