This mexican style casserole recipe was given to me by my mom
after I got married, way back in 1981.
It's definitely not what you would call healthy, but it is easy to make and really really good.
So are leftovers the next day for breakfast.
It makes about 10 servings and is really filling, so your not actually eating a lot at one time.
1 Jalapeno or Fresno Pepper, seeded and minced
3 oz Cream Cheese, softened
1 can Cream of Mushroom Soup, low sodium
1 bag Doritos, use 10 oz.
4 oz Cheddar Cheese, grated
Season the chicken breasts with cumin, garlic powder,
salt, and pepper. Cook in a large skillet with olive oil until just shy of
done, preferably with a hint of pink. Set aside to rest. Shred chicken.
In the same skillet with a little more olive oil, sauté
onion, celery, pepper, garlic, pinch of salt and pepper, cumin, oregano and
chili powder until softened. Add Rotel and chicken stock, stirring to deglaze
pan. Transfer into a large bowl and add remaining ingredients except Doritos,
including shredded chicken and any accumulated juices.
Spray a 9x13 baking dish with oil. Reserve a handful of
crushed Doritos for top and add 1/2 of the remaining crushed chips to the dish.
Cover with 1/2 the chicken mixture and repeat.
Sprinkle top of casserole with reserved Doritos and
Bake for 25 minutes. Remove from oven and let rest 10
Serve with toppings of your choice, like sour cream,
lettuce and tomato.
Labels: chicken casserole, chicken dorito casserole, doritos, main dishes, mexican food