Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 3 cups Doritos chips (crushed)
- 2 green onions (chopped)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish with nonstick cooking spray.
- Boil chicken breasts in salted water for 15-20 minutes until cooked through. Cool and shred the chicken.
- In a large bowl, mix shredded chicken with cream of chicken soup, sour cream, diced green chiles, and half of the shredded cheese.
- Gently fold in half of the crushed Doritos.
- Spread the mixture evenly in the prepared baking dish. Top with remaining cheese and crushed Doritos.
- Bake for 25-30 minutes until bubbly and golden brown on top. Allow to cool slightly before serving.
Notes
- Use low-sodium cream of chicken soup for a healthier option.
- Substitute quinoa for extra nutrition or add bell peppers for additional crunch.
- Let leftovers cool completely before storing in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 casserole (approx. 200g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg