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Mexican Chicken Dorito Casserole

This FAST and EASY mexican chicken dorito casserole is a family favorite and a HIT! It's ready in minutes and you may have everything you need right in the pantry! Lots of substitutions as well!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: main
Cuisine: American
Keyword: mexican chicken dorito casserole
Servings: 8 servings
Calories: 685kcal
Author: Wendi Spraker
Cost: $8

Equipment

  • knife
  • cutting board
  • measuring cups and spoons
  • casserole dish
  • mixing bowl
  • can opener
  • oven

Ingredients

  • 2 lbs chicken cooked and shredded
  • 1 tsp kosher salt (If table salt, use only 1/2)
  • 1/2 tsp ground black pepper
  • 1 Tbs Onion Powder
  • 1 Tbs 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 crip corn works best.
  • 8 oz shredded mexican any shredded cheddar works
  • 1 tsp cumin
  • 1 tsp 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

Video

Notes

Notes
  • 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.
  • 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!
  • Be SURE to drain the corn and the beans or you'll end up with a soupy casserole.
  • 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.
  • 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.
  • Once you learn the basics of this recipe, you'll find lots of ways to jazz it up just for your own family.
Substitutions
  • Use vegetarian chicken pieces instead of real chicken
  • Leave chicken out altogether and use more corn and beans.
  • Use a different type of bean (like a pinto).
  • Add a layer of refried beans to the bottom
  • Top with some sour cream.
  • Substitute out other varieties of cheddar or melting cheeses.
  • We love pico on the top.
  • Use corn chips instead of Doritos.
  • Add a container of sour cream and use this as a dip
  • Serve it with chili and mix them together in a bowl.
  • Sub out other spices.

Nutrition

Calories: 685kcal | Carbohydrates: 58g | Protein: 29g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1028mg | Potassium: 726mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1034IU | Vitamin C: 9mg | Calcium: 352mg | Iron: 4mg