This is sort of a funky dish, combining Mexican flavors with the crunch of Fritos. Save some extra Fritos to put on top later if you plan on having leftovers.
Ingredients:
- 2 chicken breasts
- most of a 10.75oz bag of Fritos; save a small amount to have with leftovers; the chili cheese flavor works well
- 1 can of cream of mushroom soup or cream of chicken soup (or make the homemade recipe in the pan that you cooked the chicken in)
- 1/2 cup of sour cream
- 10 oz can of enchilada sauce
- 4 oz can of mild chopped green chiles (optional)
- 1 to 1 1/2 cups of shredded sharp cheddar cheese
Directions:
Either pan fry chicken in some oil or cover the chicken breasts with water in a large saucepan. Season with salt. Bring to a boil and then simmer for 20-25 minutes or until the chicken is cooked through. Cool slightly, then tear chicken into bite-size pieces.
Preheat oven to 375 degrees.
Crush the corn chips.
Mix the sour cream and soup together in a bowl.
Using a large casserole dish (we use a 9x9), start with a layer of fritos, then cheese, half the chicken, half the soup/sour cream mixture, half of the enchilada sauce, and half of the green chiles. Repeat the layering (no need for much fritos in the middle, they get crunchiest in the outer layers), ending with extra cheese and Fritos on top. Try some smoked paprika on top.
Bake for 25-30 minutes. Serve with corn and black beans.
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