Fritos Chicken Casserole
This dish is a delightful combination of tender chicken breasts, chili flavors, and crunchy corn chips. We use Fritos but you can use any brand you like. This dish is a comforting blend of BBQ flavors in a hearty casserole.
Servings: 6 servings
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 2 cups reduced-sodium chicken broth
- 1 can diced tomatoes, 796 ml / 27 oz
- 1 can black beans, drained, 540 ml / 18 oz
- 4 Tbsp chili powder
- 1-2 Jalapenos, diced
- 1 tsp kosher salt
- 1 tsp black pepper
- 500 grams cheddar or Monterey Jack, shredded, divided
- 1 bag BBQ Fritos, 340 grams / 12 oz
Toppings, optional
- cheese sauce
- pickled jalapenos
- sour cream
- salsa
Instructions
- Preheat BBQ or Oven to 400℉. BBQ should be set to indirect heat
- Cut chicken into strips and place in BBQ/oven safe dish
- Add broth, tomatoes, beans, chili powder, jalapeno, salt and pepper.
- Place pan on BBQ or in oven. Close lid if using BBQ
- Allow to cook, stirring occasionally until chicken is cooked and falling apart, about 30 minutes.
- Once chicken is cooked, use a spatula or spoon to break up chicken into shreds
- Top with 3/4 of the cheese and bake until cheese starts to melt, about 5 minutes
- Spread the Fritos over the melted cheese and top with remaining cheese.
- Bake additional 5 minutes or until cheese is melted and Fritos are warm.
- Remove from oven and allow to cool for 5 minutes before serving.
- Serve with toppings.