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Homemade Mexican Chicken Dorito Casserole photo

Mexican Chicken Dorito Casserole

A comforting layered casserole of shredded chicken, beans, corn, cream cheese and soup topped with Doritos and melted cheese.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings

Equipment

  • 9x13-inch Casserole Dish
  • Mixing Bowl
  • Spoon or spatula
  • Can opener
  • Measuring Spoons

Ingredients
  

  • 2 lb chicken cooked and shredded
  • 1 tsp kosher salt use 1/2 tsp if using table salt
  • 1/2 tsp ground black pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 15 oz diced tomatoes and green chiles Rotel (15 oz can)
  • 11 oz Doritos any flavor, nacho cheese recommended
  • 1 cup sour cream
  • 4 oz cream cheese room temperature or warmed 20 seconds to soften
  • 10.5 oz cream of chicken soup
  • 15 oz black beans canned, drained
  • 15 oz corn shoepeg or sweet crisp corn, drained
  • 8 oz shredded Mexican cheese or shredded cheddar
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • pico de gallo for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and spray a 9x13-inch casserole dish with cooking spray.
  • In a large mixing bowl, combine the shredded chicken, kosher salt, black pepper, onion powder, garlic powder, diced tomatoes with green chiles, softened cream cheese, cream of chicken soup, drained black beans, drained corn, sour cream, cumin, and smoked paprika until evenly mixed.
  • Scatter a layer of Doritos across the bottom of the prepared casserole dish.
  • Spread the chicken mixture evenly over the Doritos layer; it's okay if some chips break.
  • Top the chicken mixture with the remaining Doritos, then sprinkle the shredded cheese over the top (or sprinkle cheese first and then add chips if you prefer crisper chips).
  • Bake in the preheated oven for 20–25 minutes, until the casserole is bubbly and the cheese is melted and lightly browned.
  • Remove from the oven and garnish with pico de gallo before serving.

Notes

  • Use a rotisserie chicken or pre-shredded chicken to save time.
  • Shred chicken quickly using a stand mixer with the paddle attachment.
  • Be sure to drain the beans and corn thoroughly to avoid a soggy casserole.
  • Choose mild or hot Rotel to control heat level.
  • You can substitute other shredded cheeses if desired.