This Southwest Doritos Chicken Casserole is the loaded version of Doritos casserole, with shredded chicken, black beans, corn, diced tomatoes with green chiles, extra green chiles, sour cream, Mexican-blend cheese, and taco seasoning layered with crunchy nacho-cheese chips.
The filling is creamy, but the beans and corn make it more substantial than a basic chicken-and-chip casserole. The Doritos go on the bottom and again on top, so you get softer cheesy chips underneath and more crunch over the melted cheese.
For the simpler version without beans or corn, use our Doritos Chicken Casserole. Keeping the two recipes separate makes it easier to choose between a classic creamy bake and this more loaded Southwest-style dinner.
Why You’ll Like This Southwest Version
Black beans and corn add texture and make the casserole feel more like a full meal. Diced tomatoes with green chiles and a second can of green chiles bring more pepper flavor, while taco seasoning ties the chicken, cheese, and vegetables together.
The sour cream and cream of chicken soup keep the filling creamy without needing a separate sauce. Since the chicken is already cooked, the casserole only needs enough oven time to heat through before the final layer of cheese and chips goes on.
Ingredients
- 1 (14.5-ounce) package nacho cheese Doritos, lightly crushed
- 2 1/2 cups cooked shredded chicken
- 1 (13.25-ounce) can black beans, rinsed and drained
- 1 (13.25-ounce) can whole corn kernels, rinsed and drained
- 1 1/2 cups shredded Mexican-blend cheese, divided
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 (4-ounce) can diced green chiles
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (8-ounce) container sour cream
- 1 tablespoon taco seasoning
Ingredient Notes
Chicken
Rotisserie chicken works well here because it is already tender and seasoned. Leftover baked or poached chicken is another easy option.
Black Beans and Corn
Rinse and drain both before adding them. Removing the extra liquid keeps the filling from becoming watery and helps the chips hold their texture longer.
Doritos
Lightly crush the chips into rough pieces rather than fine crumbs. Bigger pieces give the casserole a better mix of soft and crunchy textures.
How to Make Southwest Doritos Chicken Casserole
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
- In a large bowl, combine the shredded chicken, black beans, corn, 1 cup of the Mexican-blend cheese, diced tomatoes with green chiles, diced green chiles, cream of chicken soup, sour cream, and taco seasoning.
- Stir until the filling is evenly combined.
- Spread half of the lightly crushed Doritos over the bottom of the prepared baking dish.
- Spoon the chicken mixture over the chips and spread it into an even layer.
- Bake for 20 minutes.
- Remove the casserole from the oven and top with the remaining Doritos and remaining 1/2 cup cheese.
- Return it to the oven for another 5 to 7 minutes, or until the cheese is melted and the filling is hot.
- Serve hot. Add chopped cilantro if desired.
Tips for the Best Texture
Drain the beans, corn, tomatoes, and chiles well. Excess liquid is the biggest reason a chip-based casserole can turn soggy.
Add the final Doritos layer only after the first 20 minutes of baking. That keeps the top crunchier than if all of the chips bake from the beginning.
If you want more heat, add chopped jalapeños to the filling or use hot diced tomatoes with green chiles.
Make-Ahead and Storage
You can mix the chicken filling ahead of time and refrigerate it for up to 24 hours. For better texture, wait to layer in the Doritos until you are ready to bake.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The chips soften during storage, so add a few fresh crushed Doritos after reheating if you want some crunch back.
More Casserole Ideas
For more easy dinners, try our Ground Beef Casserole, Chicken Parmesan Casserole, or browse our easy casserole recipes.
