First time I put this together for a buddy after their big move, we all ended up eating it straight outta the pan before it even hit the plates. Now it’s the go-to for birthdays, and the teens in my house beg for it every week—it’s pure comfort for them.
Irresistible Ingredients
- Fiesta blend shredded cheese: Turns all melty and gooey, pulling all those layers together. Shred yourself for max stretch if you can
- Cooked chicken breast, shredded: Makes this a hearty meal with all the protein you need. Rotisserie works like a charm
- Mild chunky salsa: Adds a zippy kick and keeps everything moist. Grab one with fire-roasted tomatoes if you’re into that
- Southwest corn: Puts some sweetness and crunch in every bite. Drain extra liquid so things don’t get soggy
- Sour cream: Gives it tang and creamy richness. Full fat feels fancier, but any works
- Cream of mushroom soup: Adds a little earthiness to balance out the cheese factor. Shorter ingredient list = better
- Cream of chicken soup: Packs in thick, savory flavor. Pick low sodium if that’s your thing
- Nacho cheese Doritos: Smash ‘em up for a crunchy bottom and golden top. Super fresh chips keep the crunch alive
Simple Instructions
- Heat Up the Oven:
- Get your oven set to 350 degrees Fahrenheit so it’s hot and ready. Spray a 9×13 pan really well–no one likes stuck food.
- Crush Doritos:
- Bust up the nacho chips (use your hands or a rolling pin right in the bag). Take out one and a half cups for the topping. Dump the rest evenly in the dish bottom.
- Make the Creamy Mix:
- In a bowl, whip sour cream with both soups until there’s no lumps left. It’s gonna tie everything together.
- Mix Up the Filling:
- Grab a big bowl and stir together chicken, salsa, drained corn, and 3 cups of shredded cheese. Pour your soup mix over that, and stir so it covers every bit.
- Layer Everything:
- Spread the cheesy chicken mix on top of your Doritos, smoothing it all out to the edges and into the corners.
- Add Toppings:
- Lay the saved crunchy Doritos across the top, then sprinkle over the last cup of shredded cheese.
- Bake It!:
- Put your pan in the oven uncovered. Bake around 25 minutes, or until it’s bubbling and the cheese is golden. Scoop it out hot—the cheese should pull and the chips will be crispy.
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