Cheesy Chicken And Frito Casserole - cooking recipe

Ingredients

2 (10 ounce) cans ro-tel diced tomatoes and green chilies, drained
1 (15 ounce) can black beans, rinsed
2 tablespoons instant tapioca
2 teaspoons ground cumin
2 lbs boneless skinless chicken thighs, trimmed
salt
pepper
4 cups Frito corn chips, crushed into coarse crumbs
1 1/2 cups shredded Mexican blend cheese
1/2 cup frozen corn, thawed
1/4 cup minced fresh cilantro

Preparation

Combine tomatoes, beans, tapioca, and cumin in slow cooker.
Season chicken with salt and pepper and nestle into slow cooker.
Cover and cook until chicken is tender, 4-5 hours on LOW.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
Stir 1 cup Fritos, 1 cup Mexican cheese, corn, and cilantro into slow cooker until cheese is melted and mixture is thickened slightly.
Gently stir in shredded chicken and season with salt and pepper to taste (adjust filling consistency with hot water as needed).
Sprinkle with remaining 1/2 cup cheese and remaining 3 cups Fritos; cover and cook on HIGH until casserole is heated through and cheese is melted, about 5 minutes.
Serve.