Chicken Frito Pie Recipes

CHICKEN CHILI CORN CHIP PIE

Chicken Chili Corn Chip Pie image

Provided by Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

6-pound chicken
1 clove garlic, finely chopped
2 tablespoon oil of choice
1/2 cup chicken broth, divided
3 dried guajillo peppers, finely chopped
1 tablespoon tomato paste
1/2 cup crushed tomatoes
Oil or butter
1/2 Spanish onion, diced
1 bell pepper, diced
1 cup crushed tomatoes
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup canned pinto beans
1 cup canned black beans
Serving suggestions: corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos

Steps:

For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.) Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone.
For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes. Add half the chicken broth and the peppers and sweat for 2 minutes. Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm.
For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat. Stir often enough to avoid browning. Add the crushed tomatoes and spices and bring to boil. Add the beans and reduce the heat to a simmer. Let the base reduce to the thickness you like in your chili. Mix in the chicken and sauce and bring back to a boil.
Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.

CHICKEN FRITO PIE

CHICKEN FRITO PIE image

Categories Chicken Bake

Number Of Ingredients 11

Ingredients

Chicken Frito Pie
3 Tablespoons vegetable oil
1-1/2 pounds boneless, skinless chicken thighs, cut into 1-1/2" pieces
1 yellow onion, diced
3 gloves garlic, crushed
1 Tablespoon chili powder
2 cups chicken broth
1 (7 oz) can chopped fire-roasted green chiles
2 (15 oz) cans cannellini beans, drained and rinsed
2-1/2 cups Fritos, divided
2 cups grated Monterey Jack cheese

Steps:

Preheat oven to 350o 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 six minutes. Remove to a plate. Add onion, garlic and chili powder to pot, stirring; saute until tender, 4 minutes. Return chicken to pot, stir in broth, green chiles and beans. Bring to a boil, reduce to a simmer (uncovered) and cook for 30 minutes over medium heat, stirring occasionally. Most of the liquid will evaporate. Add 1-1/2 cups Fritos to a 2 quart casserole. Top with chicken mixture, remaining Fritos and cheese. Bake for 15 minutes. Serve with cilantro, avocado and sour cream if desired.

DEEP-DISH FRITO PIE

Deep-Dish Frito Pie image

Three words: fancy Frito® pie. We love eating the classic out of the bag (who doesn't?) but this deep-dish version is packed with Frito® flavor -- in the crust, chili and topping.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

6 ounces Fritos® (4 1/2 cups), plus more for serving
1 cup all-purpose flour (see Cook's Note)
1 large egg, lightly beaten
8 ounces sharp Cheddar, shredded
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 pound ground beef (80/20)
4 cloves garlic, finely chopped
1 red bell pepper, stemmed and seeded, chopped
1/2 medium onion, chopped
1/4 cup chili powder
1 tablespoon tomato paste
1 teaspoon ground cumin
1 cup low-sodium chicken broth
1 tablespoon cornstarch
For Serving: Sour cream, guacamole, pico de gallo, shredded iceberg lettuce, pickled jalapeno slices, chopped onion and fresh cilantro leaves

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F.
Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.

FRITO PIE

Frito Pie image

Frito pie is legendary in the Southwest for being spicy, salty and cheesy fabulous. Here's my easy take on this crunchy classic. -Jan Moon, Alamogordo, New Mexico

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (9-1/4 ounces) Frito corn chips
2 cans (10 ounces each) enchilada sauce
2 cups shredded cheddar cheese
Thinly sliced green onions, optional

Steps:

Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through., Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips., Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.

Nutrition Facts : Calories 731 calories, Fat 41g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 1733mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

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