Ingredients
- 1 large bag Nacho Cheese Doritos, crushed
- 3 cups cooked chicken, shredded or chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa (mild, medium, or hot)
- 1 cup frozen corn
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Chopped fresh cilantro and sliced green onions (optional garnish)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- Mix the Filling: In a large bowl, combine shredded chicken, black beans, cream of chicken soup, sour cream, salsa, frozen corn, 1 cup of shredded cheese, chili powder, cumin, and garlic powder. Stir until well mixed. Season with salt and pepper.
- Layer the Casserole: Spread half of the crushed Doritos in the bottom of the prepared baking dish. Layer the chicken mixture over the Doritos.
- Top & Bake: Sprinkle the remaining crushed Doritos over the chicken mixture, followed by the remaining 1 cup of shredded cheese. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted.
- Garnish & Serve: Let cool for 3-5 minutes before serving. Garnish with fresh cilantro and green onions if desired.
Notes
- To keep the top layer of Doritos extra crispy, sprinkle them on halfway through baking.
- Rotisserie chicken works great for a quick and flavorful shortcut.
- Adjust the spice level by using hot salsa or adding jalapeños.
- Can be made in a slow cooker (low for 3-4 hours, then add Doritos and cheese for the last 30 minutes).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Tex-Mex
