Ingredients
1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 onion, chopped
1 tbsp. ground cumin
1 tbsp. chili powder
1 15-oz. can fire-roasted tomatoes
1 15-oz. can black beans, drained and rinsed
1 c. corn kernels, fresh, canned, or frozen
1 4-oz. can green chilis
3 c. Fritos
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
Sliced green onions, for garnish
Preparation
Step 1Preheat oven to 350º. In a large oven-safe skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest 5 minutes, then slice.Step 2Add onion to skillet and season with salt, cumin, and chili powder. Cook until soft, 6 minutes. Add tomatoes and stir until combined, then add black beans, corn, and green chilis.Step 3Return cooked diced chicken to skillet and stir to combine. Simmer until thick, 15 minutes.Step 4Transfer mixture to a large bowl and layer half the Fritos on the bottom of skillet. Top with the chicken mixture, then sprinkle with cheddar, Monterey Jack, and remaining Fritos. Step 5Bake until cheese is melted and bubbly, 10 minutes. Step 6Garnish with green onions and serve.
