Chicken Frito Casserole

One of my kids favorite's and very easy.

1 large bag of Fritos  (crush them up)

1 pint (about 2 cups) Chicken  (fully cooked)

1 can black or pinto beans, drained 

1 can corn, drained

1 can evaporated milk

1 can Cream of Mushroom soup

1 small can Red Enchilada sauce (mild)

1 pint (about 2 cups) Chicken  (fully cooked)

3 cups cheddar cheese, grated

In a medium sauce pan, combine soup, enchilada sauce and evaporated milk. Stir until smooth. Add 1 1/2 cups of grated cheese and cook until cheese is melted.

In a 9 x 13 pan, pour about 2/3 of the crushed Fritos in the bottom. Layer cooked chicken, beans and corn and 1 1/2 cups of cheese. Poor sauce over all. Sprinkle the rest of the Fritos over the top. 

Bake at 325º for 20 - 30 minutes until hot and bubbly.