Our Chicken Frito Pie Turns Leftovers & Pantry Staples Into A Spectacular Tex-Mex Dinner

Get ready for a crowd-pleasing, flavor-packed, Tex-Mex experience that transforms pantry staples and leftovers into a spectacular meal. This chicken Frito pie is the definition of comfort food meets convenience, offering the satisfying crunch of Fritos combined with a hearty, savory chicken mixture. It's the perfect solution for busy weeknights when you need an easy, robust dinner that feels fun and special. Inspired by classic Frito pie , we're incorporating chicken, fire-roasted chilies, and tomatoes to help it get to the next level.

Building the casserole:This casserole is an easy dinner that relies heavily on pantry staples and can be customized with whatever you have on hand. It's an ideal "leftover dinner" solution; grab a few cans, some leftover chicken (rotisserie chicken works as an easy hack here), shredded cheese, and a bag of chips, and you've got a meal that'll have everyone running when you ring that dinner bell. The combination of fire-roasted tomatoes, green chiles, and a kick of "HOT" chili seasoning creates a rich, smoky flavor profile.

Variations:If you prefer a milder flavor, swap the "HOT" chili seasoning packet for a regular variety or a mild taco seasoning packet. Are you vegan or vegetarian? This is still perfect to make! Omit the meat protein altogether or replace the chicken with bits of tofu. There are a great variety of vegan cheeses to experiment with; for this recipe, I suggest a smoky cheese alternative or a cheddar version. This recipe is easy, fun, and delicious no matter what, so feel free to make it your own!

Storage:The casserole (without toppings) can be made 1 day ahead. Tightly cover and refrigerate. Gently reheat before serving.

Made this recipe? Rate and review it below!

Yields: 8 servings

Prep Time: 10 minutes

Total Time: 40 minutes

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 c. low-sodium chicken stock or broth

• Cooking spray

• 9 oz.Fritos Corn Chips, divided, plus more for serving (from a 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

Directions

1. Arrange a rack in center of oven; preheat to 375º. In a large, heavy skillet over medium-high heat, heat oil. Arrange chicken in a single layer in skillet; season with salt and pepper. Cook, turning halfway through, until both sides are golden brown, about 5 minutes per side.

2. Move chicken to one side of skillet and add sliced onion; season with 1/4 tsp. salt. Cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute more.

3. Add tomatoes, chiles, and seasoning packet and stir to combine, then add beans. Pour in stock and bring to a simmer. Cook, stirring occasionally, until slightly thickened and reduced, 10 to 15 minutes; season with salt, if needed.

4. Meanwhile, spread 3 cups (4.5 oz.) Fritos on the bottom of a 13" x 9" baking dish.

5. Transfer chicken to a cutting board. Chop into bite-size pieces. Return to sauce.

6. Top Fritos with half of sauce, 3 oz. fiesta blend cheese, and 2 oz. cheddar.

7. Scatter 3 more cups (4.5 oz.) Fritos on top of cheese. Top with remaining sauce and cheese.

8. Bake Frito pie until cheese is melted, 5 to 8 minutes.

9. Top with more Fritos, chopped onion, sour cream, scallions, jalapeños, pico de gallo, and guacamole.

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