MENU
  • Pinterest
    427
  • Print
    727
  • Save
    265
  • Facebook
    57
  • Email
    97

Slow-Cooker Chicken Fritos™ Pie

  • Prep 5 min
  • Total 6 hr 5 min
  • Servings 6

Creamy slow-cooker enchilada chicken queso, served on top of corn chips and topped with your favorite taco toppings. This easy dish is ideal for summertime cookouts when you don’t wanna grill. And even better for serving up a crowd with minimal effort. ...MORE+ LESS-

Cheeky Kitchen Cheeky Kitchen
September 20, 2016

Ingredients

4
boneless, skinless chicken breasts
1
package (8 oz.) cream cheese
2
cups shredded sharp cheddar cheese
2
cups Progresso™ chicken broth
1
package Old El Paso™ taco seasoning mix
3
cups Fritos™ corn chips
1
avocado, diced
1
cup cooked black beans, drained
1
large tomato, cored and diced
1/4
cup fresh, chopped cilantro
1/4
cup fresh, chopped scallion

Steps

Hide Images
  • 1
    In a 3- or 4-quart slow cooker, place chicken, cream cheese, cheddar, chicken broth and taco seasoning mix. Cover and cook on high for 3-4 hours or on low for 6-7 hours. Open lid, shred chicken with a fork, stir until well mixed in cheese sauce.
  • 2
    Spoon chicken mixture on top of corn chips. Top with avocado, black beans, tomato, cilantro and scallion. Enjoy!

Expert Tips

  • Instead of chicken broth and taco seasoning, pour two cans of Old El Paso™ enchilada sauce into the slow cooker.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
650
Calories from Fat
370
% Daily Value
Total Fat
41g
63%
Saturated Fat
17g
86%
Trans Fat
1g
Cholesterol
150mg
49%
Sodium
1260mg
53%
Potassium
640mg
18%
Total Carbohydrate
28g
9%
Dietary Fiber
6g
25%
Sugars
3g
Protein
41g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
6%
6%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • It’s like customizable enchiladas for a crowd. Quick, simple and so good.

    Fire up that slow cooker and prep a party-perfect dish. With this easy little recipe, you’ll create a crock full of creamy chicken enchilada sauce, which is served over corn chips and topped with all your favorite fixin’s.

    Here’s how to get this dish into your life.

    Round up your chicken breasts, cream cheese, chicken broth, cheddar and Old El Paso taco seasoning. (Alternately, you can nix the broth and taco seasoning and just toss in 2 cans of enchilada sauce. Whatever you’ve got in the pantry works!)

    Place it all in your slow cooker and cook for 4-5 hours on low or 6-7 hours on high.

    Just before serving, use a fork to shred the chicken and stir it into the slow-cooker sauce.

    Time to top it off! Spoon this mixture over corn chips and top with avocado, diced tomato, black beans, cilantro and scallions. We used disposable bowls, but you can also hit a party store and layer the mixture in a paper dish—you know the ones they serve hot dogs in?

    Yum. Is this not the most fantastic meal idea? Can’t you just see all your favorite friends devouring it at your next shindig?

    Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!
  • Trademarks referred to herein are the properties of their respective owners.

© 2017 ®/TM General Mills All Rights Reserved

Comment