Ingredients:

  • 1 bag (9.25 oz) Nacho Cheese Doritos
  • 2 tbsp unsalted butter, melted
  • 3 cups shredded rotisserie chicken
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, drained
  • 1 tbsp taco seasoning
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking dish with cooking spray to make cleanup easier.
  2. Gently crush about half of the Doritos by hand. You want chunky pieces, not a powder. Spread them evenly across the bottom of the dish.
  3. Drizzle the melted butter over the chips. Note: Use a spoon to ensure every chip gets a little coat of fat.
  4. In a large mixing bowl, add your shredded rotisserie chicken.
  5. Stir in the cream of chicken soup, sour cream, drained Rotel, and taco seasoning.
  6. Fold the mixture together until the chicken is fully enveloped in a thick, velvety sauce.
  7. Spread the chicken mixture over the buttered chip base, smoothing it out with a spatula.
  8. Layer the grated Cheddar and Monterey Jack over the top.
  9. Scatter the remaining whole or chunky Doritos over the cheese layer.
  10. Bake for 25-30 minutes until the edges are bubbling and the cheese is golden and molten.