Chicken Frito Pie

INGREDIENTS:

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

DIRECTIONS:

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.