Mexican Chicken Casserole


My friend originally made this recipe for the Doritos Chicken Casserole. It was delicious, but the Doritos were soggy, like a corn tortilla. I wanted to change this slightly and use shredded cheddar and corn tortillas instead of the pre-fried chip version.  I think she, and the baby inside that was craving the Doritos would be very happy! 🙂

Me speaking at mom’s
One of the bonuses of this dish, besides being something simple to make on a weekday with leftovers, is that you can change out many ingredients. Put in beans, corn, rice, or extra cooked/leftover vegetables too.
I made this recipe for my family after my mom passed away since it is something that would happily feed grandparents and 8 year olds (and didn’t take up too much time!) .. and as mom always said: “Eat Down What you Have” and we had all of these ingredients!

4-6 corn tortillas (original recipe called for crumbled Doritos)
3 cups chopped cooked chicken
2 cups shredded cheddar cheese, divided
2 cups salsa or rotel
1 can condensed cream of chicken soup
8 ounces sour cream
2 tbsp cumin
1 tbsp chili powder (adjust these as you prefer spice levels.)

Preheat oven to 350 degrees. Lightly spray 9×13 inch baking dish with cooking spray.

In a bowl, stir chicken, 1 cup cheese, salsa, cream of chicken soup, cream of mushroom soup, and sour cream together. 

Spread one layer of tortillas on the bottom of the pan. Pour 1/2 of the chicken mixture and smooth. 

Add another layer of the tortillas and the rest of the chicken mixture.

Top with the remaining cheese.

Bake for 20 minutes, covered.  Uncover, bake for 5 more minutes or until cheese is bubbly.

View outside my parents house


Original Recipe: 

Friends that came to visit me for my mom’s funeral

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