Recipe by Kendra*
I combined many parts of many chicken enchilada recipes and came up with this one. It's very versatile. You can use grilled chicken strips instead of chicken breasts, salsa instead of enchilada sauce, other flavors of Doritos, soups, or cheese. You can add corn or chopped olives. Whatever you like!
Top Review by Bill in SW Metro Atlanta
I forgot to say before that we used our favorite generic salsa instead of the enchilada sauce. Enchiladas by themselves are pretty bland. The sweetness of some of the peppers in the salsa was a good contrast to the cumin and green chilies. I guess we modified it to Creamy Crunchy Chicken Salsa Casserole.
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 ounce) can enchilada sauce
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon cumin, ground
- 1 teaspoon red wine vinegar
- 2 cups chicken breasts, cooked and sliced
- 1 onion, chopped
- 1 (4 ounce) can green chilies, chopped
- 3 cups Doritos, Ranch flavored, divided
- 1 cup monterey jack cheese
Directions See How It's Made
- Preheat oven to 350°F.
- Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside.
- Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish.
- Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese.
- Bake for 30 - 35 minutes, until cheese is beginning to brown.
- Serve with guacamole, sour cream, salsa, cilantro, whatever you like.