Chicken Frito Pie

*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

Ingredients:

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

Directions:

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.