This super easy Doritos casserole is always a family favorite!
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❤️ Why you'll love it
- Ready in under a half hour—makes busy weeknights easier.
- Zesty Dorito chips add extra flavor the whole family will crave!
- A great, easy recipe to use up leftover chicken.
Doritos chicken casserole is an addicting, delicious way to add some fun to taco Tuesdays. The cheesy casserole is packed with Mexican flavor and each bite delivers a satisfying crunch of Doritos—parents, teens, and kids give this casserole recipe two cheese-covered thumbs up!
Try this Dorito casserole with ground beef, too.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Lightly crush Cool Ranch Doritos and layer them in a baking dish.
- Mix the remaining ingredients and a cup of cheddar cheese in a large mixing bowl.
- Spoon the chicken mixture over top of the Doritos.
- Bake and sprinkle with the remaining cheese.
🥫 Storage
Cheesy Dorito chicken casserole seems to disappear just as quickly as a new bag of crunchy chips on game night. However, if you have leftovers, they're great the next day, too!
Refrigerate Mexican chicken casserole in an airtight container (or wrapped with plastic cling film) for two days. Microwave until warm.
Alternatively, freeze leftovers in freezer-safe containers for up to three months. You can also make the casserole ahead of time, freezing after step five. In either case, let the Doritos casserole thaw in the fridge before microwaving or baking as directed.
📖 Variations
- You can substitute cooked ground beef, ground turkey, or another favorite taco night protein!
- If you prefer the nacho cheese flavor Doritos, you can use those.
- In a pinch, regular tortilla chips will work, but I'd also stir in some taco seasoning to make up for the flavor you'd get from Doritos.
- Can't find Rotel tomatoes with chiles? Add a small can of green chiles to regular diced tomatoes.
- You can swap the cream of chicken with a cream of mushroom soup.
- Stir in some drained black beans, refried beans, or cooked rice to make the easy chicken casserole stretch—my favorite feeding-a-big-family trick!
- Use a Mexican cheese blend instead of cheddar if you prefer it.
- Is your house full of spicy food lovers? Use extra spicy ro-tel tomatoes, add jalapenos, or sprinkle in a combo of cayenne and chili powder.
- In addition to the cilantro, you can garnish the Mexican Dorito casserole with chopped green onions, fresh jalapenos, guacamole, hot sauce, and/or red pepper flakes.
💭 Things to know
Expert Tip: Cook chicken breasts with a cup of chicken broth to make them super easy to shred. Use a slow cooker on low for eight hours. Or, set your instant pot to manual for ten minutes at high pressure. Let the pressure release naturally, then shred!
- Use rotisserie chicken to save time.
- Use a rolling pin to crush the Doritos in their bag, or a food processor to gently pulse them.
- However, don't pulverize the chips into cheesy dust. You just want to break them down into bite-sized pieces so they're easier to fork.
- Drain the corn well so that it doesn't make your creamy chicken casserole watery.
- Pre-shredded cheese from the grocery store works in a pinch, but it doesn't melt as well. For an extra creamy, delicious Mexican chicken casserole, I highly encourage you to shred the cheese from a block.
- If you LOVE chips, sprinkle the remaining crushed Doritos on top after baking for an extra crunch.
👩🍳 FAQs
We all love our crunchy Doritos. This recipe is formulated to make sure the Doritos keep their texture. In some spots, they may soften a bit, but if you follow the instructions and drain your watery mix-ins well, your cheesy chicken Dorito casserole will turn out perfectly!
Sure! I prefer the light, tanginess of sour cream over the heaviness of cream cheese. However, it'll still taste great if you have to swap.
I always say it's not a complete meal without extra cheese! Feel free to measure the cheese, not with a cup, but with your heart. In our home, there's no such thing as "too much cheese."
If your salsa is on the thick and chunky side, I'd say you could go for it. However, a salsa that's thinner than the Rotel tomatoes will make your casserole more watery. To be on the safe side, you could opt to serve your casserole with some salsa after baking.
I like to spoon it over some rice and garnish it with shredded taco lettuce and guacamole! It's kinda like a Tex-Mex chicken and rice. You can also serve it as-is alongside your favorite Mexican side dishes. For parties, serve the casserole as a dip with extra Doritos or chips for scooping!
📚 Related recipes
- With bell peppers, black beans, and onion, Frito Chicken Casserole is a mouth-watering, easy dinner recipe that the entire family will beg for!
- Green Chile Chicken Casserole gets its fabulous Southernwestern flavor from Monterey Jack cheese and ranch seasoning—plus, it's low-carb!
- The hearty Mexican favorite you crave made easy: Beef Enchilada Casserole takes just a few minutes of prep, and can be made ahead!
- King Ranch Chicken is SO quick and easy to make - it's perfect for weeknights.
🍽️ Serve with...
📞 The last word
If you've got a super busy day coming up try this easy fiesta chicken in the crockpot. It's a dump and go dinner!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Mexican Chicken Casserole with Doritos
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 ½ pounds chicken breast, or thighs - cooked and chopped or shredded (use breast for the images)
- 15.5 oz Cool Ranch Doritos, lightly crushed
- 2 cups corn kernels, fire roasted if you can find them
- 10.5 ounces RoTel tomatoes with chiles
- 21 ounces cream of chicken soup, 2 -10.5 ounce cans
- 8 ounces sour cream
- 1-½ cups cheddar cheese, grated from a block
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 375°F.
- Spray a coat a 9 x 13 baking dish with non-stick cooking spray.
- Slightly crush chips and add to baking dish.
- Stir chicken, 1 cup cheese, corn, Rotel tomatoes,condensed soup, and sour cream together in a bowl.
- Pour chicken mixture over crushed chips into the baking dish.
- Bake in the preheated oven for 20 minutes.
- Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.
- Let stand 5 minutes before serving garnished with cilantro.
Notes
- Use rotisserie chicken to save time.
- Cook chicken breasts with a cup of chicken broth to make them super easy to shred. Use a slow cooker on low for eight hours. Or, set your instant pot to manual for ten minutes at high pressure. Let the pressure release naturally, then shred!
- Use a rolling pin to crush the Doritos in their bag, or a food processor to gently pulse them.
- However, don't pulverize the chips into cheesy dust. You just want to break them down into bite-sized pieces so they're easier to fork.
- Drain the corn well so that it doesn't make your creamy chicken casserole watery.
- Pre-shredded cheese from the grocery store works in a pinch, but it doesn't melt as well. For an extra creamy, delicious Mexican chicken casserole, I highly encourage you to shred the cheese from a block.
- If you LOVE chips, sprinkle the remaining crushed Doritos on top after baking for an extra crunch.
Nutrition Facts
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I recommend the following items to make this recipe successfully.
- casserole dish
- grater
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