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Chicken Taco Frito Pie

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Chicken Taco Frito Pie is a comforting casserole made with seasoned shredded chicken, crunchy corn chips, melted cheese, and classic taco flavors. It’s an easy, family-friendly meal that’s perfect for weeknight dinners, potlucks, or game-day gatherings.

Ingredients

  • 3 cups cooked shredded chicken
  • 1 packet taco seasoning
  • 1/3 cup water
  • 1 can (10 ounces) diced tomatoes with green chilies, drained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 2 cups shredded Mexican cheese blend
  • 4 cups Fritos corn chips
  • 1 cup sour cream
  • 2 green onions, sliced
  • Chopped fresh cilantro, for garnish (optional)
  • Salsa, for serving (optional)
  • Sliced jalapeños, for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. In a large skillet, combine the shredded chicken, taco seasoning, and water, stirring until the chicken is evenly coated.
  3. Stir in the diced tomatoes with green chilies, black beans, and corn, then cook for about 5 minutes until heated through.
  4. Spread half of the Fritos evenly across the bottom of the prepared baking dish.
  5. Spoon the chicken mixture over the corn chips.
  6. Sprinkle 1 cup of the shredded Mexican cheese blend over the chicken mixture.
  7. Top with the remaining Fritos, then sprinkle the remaining cheese over the top.
  8. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
  9. Let the casserole rest for 5 minutes before serving.
  10. Top each serving with sour cream, sliced green onions, cilantro, salsa, or jalapeños if desired.

Notes

  • Use rotisserie chicken for an even quicker meal.
  • Substitute pinto beans for black beans if preferred.
  • Add diced bell peppers for extra color and crunch.
  • Mix cream cheese into the chicken filling for a creamier texture.
  • Use pepper jack cheese for a spicier version.
  • Drizzle queso over the casserole before serving for extra richness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For best texture, store extra Fritos separately and add them just before serving. Freeze only the chicken filling for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/chicken-taco-frito-pie-2/