Ingredients
Scale
- 4 cups fiesta blend shredded cheese, split up (1 cup for topping)
- 3 cups cooked chicken breast, shredded
- 9.25 ounces nacho cheese Doritos, smashed (1½ cups for topping)
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of chicken soup
- 15.25 ounces southwest-style canned corn, drained
- 8 ounces sour cream
- 1 cup mild chunky salsa
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- Spread crushed Doritos on the bottom of the baking dish, reserving 1½ cups for topping.
- In a medium bowl, mix sour cream with both cans of soup until creamy.
- In a large bowl, combine salsa, drained corn, shredded chicken, and 3 cups shredded cheese. Stir in the creamy soup mixture until well combined.
- Spread the cheesy chicken mixture over the Doritos base.
- Sprinkle the reserved 1½ cups of crushed Doritos and the remaining cup of cheese on top.
- Bake for about 25 minutes, or until the cheese is gooey and bubbly.
- Serve hot, optionally with fresh salad or steamed veggies.
Notes
Store leftovers covered in the refrigerator for up to three days or freeze for up to two months. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg