This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Ingredients
- bag nacho cheese-flavored corn chips (such as Doritos®): 1 piece (10 ounce, crushed)
- butter: 1 Tbsp
- onion: 1 piece (chopped)
- tomatoes: 1 can (14.5 ounce can, diced)
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- cream of mushroom soup: 1 can (10.75 ounce can)
- green Chilis: 1 can (4.5 ounce can, chopped)
- milk: 0.33333 cup
- sour cream: 2 Tbsp
- chili powder: 1 tsp
- ground cumin: 1 tsp
- ½ cups chopped cooked chicken: 2 piece
- sharp Cheddar cheese: 1 pack (8 ounce pack, shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
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Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
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Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
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Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
