Weeknight Chicken Frito Pie Skillet

Instructions

1. 1Position a rack about 6 inches from the broiler and preheat the broiler. Heat the olive oil in a 12-inch oven-safe skillet over medium heat.
2. 2Add the diced onion and cook, stirring occasionally, until softened, about 4 minutes.
3. 3Stir in the shredded chicken, taco seasoning, enchilada sauce, and pinto beans. Simmer, stirring often, until the mixture is bubbling and slightly thickened, 5 to 6 minutes.
4. 4Remove the skillet from the heat. Scatter half of the Fritos evenly over the chicken mixture, then sprinkle with 1 cup of the cheddar cheese.
5. 5Top with the remaining Fritos and the remaining 1 cup cheddar cheese.
6. 6Broil until the cheese is fully melted and the chip edges are lightly toasted, 2 to 4 minutes, watching closely so they do not burn.
7. 7Remove from the oven. Dollop with sour cream, sprinkle with green onions, and serve immediately while the chips are still crunchy.

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