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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.”
READY IN:
50mins
SERVES:
6-8
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 1 12 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)
  • 12 cup chopped fresh cilantro (optional)
  • 12 teaspoon minced garlic
  • 1 dash black pepper
  • 15 ounces Fritos corn chips, barely crushed (about 1 1/2 bags)
  • 1 12 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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