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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A delicious casserole similar to tamale pie except using Fritos chips. Easy and a family fave. This is my Mom's recipe. A great football game day dish and can be versatile with any leftovers. Ingredients:
1 1/2 lbs cooked shredded chicken (can use rotisserie from store) |
1 cup chicken broth (optional) |
1 (28 ounce) can red enchilada sauce |
1 (10 1/2 ounce) can cream of mushroom soup |
1 large onion, chopped |
1 (4 ounce) can diced green chilies (optional) |
1/2 cup chopped fresh cilantro (optional) |
1/2 teaspoon minced garlic |
1 dash black pepper |
15 ounces fritos corn chips, barely crushed (about 1 1/2 bags) |
1 1/2 cups shredded cheddar cheese |
sour cream, cilantro and black olives to top (optional) |
Directions:
1. Combine chicken with enchilada sauce, soup, onion, garlic, green chiles, cilantro and pepper.
2. Line a 9x13x2 casserole dish with 1/2 of the Fritos.
3. Pour chicken combo over top.
4. Sprinkle with cheese.
5. Top with remaining Fritos.
6. Pour chicken broth over top (optional: if you prefer more crunch, skip this step or try it 1/2 with/ 1/2 without for 1st time).
7. Bake at 350°F for 30 minutes or until hot and bubbly.
8. Top with any or all: sour cream, chopped cilantro, green onions, black olives, hot sauce.
9. Leftovers can be used for burritos, taco salads or nachos and more.
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