Mexican Chicken Dorito Casserole
The ultimate comfort food, Mexican Chicken Dorito Casserole is a creamy, cheesy delight that satisfies every craving. Packed with tender chicken, crunchy Doritos, and a hint of spice, it's perfect for an easy weeknight dinner or a gathering with friends. Get ready to enjoy a dish that will have everyone asking for seconds!
Equipment
- Baking Sheet
- Mixing Bowl
- Oven
Ingredients
- 2 lbs cooked and shredded chicken
- 1 teaspoon kosher salt (If table salt, use only ½)
- ½ teaspoon ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 15 oz tomatoes and green chilis (Also known as Rotel)
- 11 oz Doritos (Any flavor will work, but we use Nacho flavor usually)
- 1 cup sour cream
- 4 oz cream cheese (room temp so it will mix in ok or microwave for 20 secs.)
- 10.5 oz cream of chicken soup
- 15 oz black beans (canned)
- 15 oz corn (shoepeg or sweet crisp corn works best.)
- 8 oz shredded Mexican cheese (any shredded cheddar works)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- pico de gallo (for garnish)
Instructions
- Shred the cooked chicken. Spray the casserole dish with cooking spray and preheat the oven to 350.
- Mix chicken, salt, pepper, onion, garlic, tomatoes and green chilis, cream cheese, soup, beans, corn, half of the shredded cheese, cumin and paprika together.
- Put a layer of chips on the bottom of the casserole dish.
- Spread the chicken mixture over the layer of chips. Don't worry if they break.
- Cover with the remaining chips and sprinkle the cheese over the top. (Or you can sprinkle the cheese and then cover with the chips, it's your choice, with the chips on top, the chips stay more crispy).
- Bake at 350 for 20-25 minutes until bubbly and browned. Top with pico for garnish.
Notes
- Tip 1: You'll be using shredded chicken (or chopped, your choice) and there are several ways to go about this. If you are time challenged, I recommend a rotisserie chicken or frozen already shredded chicken.
- Tip 2: An easy way to shred chicken is to give it a few rounds in the bowl of your stand mixer using the beater bar. Shredded and perfect in minutes!
- Tip 3: Be SURE to drain the corn and the beans or you'll end up with a soupy casserole.
- Tip 4: If you prefer MORE heat, then go with a hotter variety of Rotel. My family prefers LOW heat and so I used the mild variety and offer hot sauce on the side for those who want a little more heat.
- Tip 5: You definitely can use a full-size regular can of corn, but the small can of the extra sweet and crisp corn works best in this recipe.