Prep Time:
5 min
Cook Time:
20 min
Total Time:
25 min
Servings:
6-8
Shredded rotisserie chicken layered with enchilada sauce, sour cream, cheese and FRITOS® Original Corn Chips baked in a cast iron skillet. Garnished with pico de gallo, sour cream, cilantro and green onions.
Ingredients
How to make it
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1
Preheat the oven to 400°F. Heat a 12-inch cast iron skillet over medium heat. Add the oil and stir in the onion, sautéing until soft, about 5-7 minutes.
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2
Add the cumin and cook for an additional minute. Stir in the chicken, enchilada sauce and chilis. Allow to simmer until thick, about 5 minutes.
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3
Fold in 1/2 cup of sour cream, 1 cup of cheddar cheese and 1 ½ cups of FRITOS® Original Corn Chips and stir until melted. Top with a layer of the remaining FRITOS® and a layer of cheese. Bake for 10 minutes, until the cheese is melted and bubbly.
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4
Garnish with remaining sour cream, pico de gallo, scallions and cilantro.
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