Ingredients
Method
- Preheat oven to 375°F (190°C)
- Heat oil in a large skillet over medium heat
- Sauté onion, bell pepper, and garlic until tender, about 5-7 minutes
- Add diced chicken and cook until browned and nearly cooked through
- Stir in salsa poblano, cumin, oregano, and smoked paprika
- Season with salt and pepper, then simmer for 10-15 minutes
- Add frozen corn kernels and white beans, stir to combine
- In a separate bowl, mix shredded cheddar cheese and crushed Fritos until evenly distributed
- Transfer the chicken and bean mixture to a casserole dish
- Top with the cheese and Fritos mixture
- Bake for 25-30 minutes, until golden and bubbly
Notes
Use boneless, skinless chicken breasts for a leaner version
For a slightly sweeter base, substitute red onion or a yellow bell pepper
Fresh corn adds a brighter sweetness when in season
Choose Great Northern or cannellini beans for the best texture
Use unsalted Fritos to avoid excess sodium and let the spices shine
To reduce fat, replace half the sour cream with plain Greek yogurt
Can be prepared ahead and stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best texture
Serve with a sprinkle of fresh cilantro for a vibrant garnish
For a slightly sweeter base, substitute red onion or a yellow bell pepper
Fresh corn adds a brighter sweetness when in season
Choose Great Northern or cannellini beans for the best texture
Use unsalted Fritos to avoid excess sodium and let the spices shine
To reduce fat, replace half the sour cream with plain Greek yogurt
Can be prepared ahead and stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best texture
Serve with a sprinkle of fresh cilantro for a vibrant garnish