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Fritos® Enchilada Skillet Bake

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.

40 Ratings
40 Ratings
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  • 2 tablespoons vegetable oil
  • 1 small red onion, sliced
  • 2 teaspoons ground cumin
  • 3 cups shredded rotisserie chicken
  • 1 (10-ounce) can green enchilada sauce
  • 1 (7-ounce) can roasted green chiles
  • 1 cup sour cream, divided
  • 1 (9.25-ounce) bag Fritos® Original Corn Chips
  • 2 cups shredded cheddar cheese, divided
  • ½ cup pico de gallo
  • 4 scallions, sliced
  • ½ bunch of cilantro, roughly chopped
  • 1 Preheat the oven to 400 degrees. 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.
  • 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.
  • 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.
  • 4 Garnish with remaining sour cream, pico de gallo, scallions and cilantro.