Ingredients:

  • 4 cups shredded rotisserie chicken
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup frozen sweet corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup red enchilada sauce
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 2 cups cooked white rice
  • 2 cups crushed Nacho Cheese Doritos
  • 2.5 cups shredded Mexican Blend cheese
  • 0.25 cup chopped cilantro
  • 1 jalapeño, sliced

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, enchilada sauce, chili powder, cumin, smoked paprika, and salt until a smooth, emulsified binder forms.
  3. Fold the shredded chicken, diced onion, minced garlic, corn, and black beans into the creamy mixture, ensuring the spices bloom against the warmth of the chicken.
  4. Create a starch barrier by spreading the 2 cups of cooked white rice evenly across the bottom of the baking dish.
  5. Pour the chicken and sauce mixture over the rice layer, spreading it to the edges with a spatula.
  6. Distribute the shredded Mexican blend cheese evenly over the top, followed by 2 cups of the crushed Doritos.
  7. Bake for 20 minutes until the cheese is bubbling and the sauce is set.
  8. Remove from the oven and immediately top with fresh cilantro, and sliced jalapeños before serving.