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My friend originally made this recipe for the Doritos Chicken Casserole.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
funeral

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!

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.)

Directions:
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.