When I was kid one of my favorite dishes was my mom’s tuna casserole topped with crushed potato chips. Obviously, the thrill of getting to devour potato chips for dinner was what made the dish so memorable. The crunchy, salty topping also provided incentive to eat the mush that sat under it. So imagine my jubilation when my mom recently handed me a recipe for a dinner entrée that called for Doritos.
If you are looking for a way to bring new life to an ordinary chicken dish this is it. The recipe’s star ingredient is a bag of Doritos; however, lest you worry that the entrée will be too spicy for younger children, you can modify the recipe to accommodate their tastes. For example, if your family members prefer milder dishes I would recommend cutting down or completely eliminating the green chili peppers from this dish. Doing so won’t have a huge impact on the overall flavor, and honestly your kids will be so thrilled that they are getting to eat Doritos for dinner it won’t matter what the chicken tastes like anyway.
HOT AND SPICY DORITOS-TOPPED CHICKEN
Ingredients:
1 small onion, diced
1 green pepper, chopped
1 cup diced celery
2 tablespoons butter
1 small whole chicken or 4 chicken breasts cooked and shredded
2 cans cream of chicken soup
1 can Rotel tomatoes with juice
1 4oz. can green chili peppers
8 ounces sour cream
1/2 cup milk
2 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
1 large bag Doritos, slightly crushed
1 cup sliced black olives
1 additional cup sour cream
Chopped fresh cilantro
Salsa
Directions:
Preheat oven to 350 degrees.
In a medium pan sauté onion, celery and green pepper in butter for 5-10 minutes until soft. Set aside.
In a large bowl mix together soup, tomatoes, sour cream, milk and cooled vegetables.
Grease large casserole dish and layer Doritos, chicken, soup mixture, and cheese. Repeat layers, ending with a heaping layer of crushed Doritos on top.
Bake at 350 for 30-40 minutes, until bubbly.
Garnish with extra sour cream, black olives, cilantro and salsa.
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