Mexican Dorito Casserole

By Kelli Bamforth 
 
Despite making efforts toward a healthier lifestyle and diet, sometimes my craving for junk food gets the best of me. And sometimes, junk food is just what’s needed – comforting, delicious and best of all, easy to prepare.
 
I’ve made this recipe before with great results, but with the use of full-fat cheese, milk and sour cream. In order to make this more diet-friendly, I substituted low-fat shredded cheese and fat-free milk and sour cream. The taste wasn’t impacted, but thankfully, the calorie count was lowered enough to make this dish easier on my waistline. Even so, this isn’t something I could (or would) prepare on a regular basis – but it works perfectly for a night of couch surfing in front of the television.
 
A few notes:

•  
• You might be tempted to use fat-free cheese to lower the calorie count even further, but fat-free cheese pretty much refuses to melt. I used Weight Watchers Mexican blend 2% shredded cheese and it worked perfectly.
•  
• I used two cans of chicken to make this recipe even easier.
•  
• This dish doesn’t lend itself to leftovers. The Doritos, unfortunately, lose their crunch factor when reheated. So unless you like a soggy consistency, make sure you’ve got enough people to feed or prepare to throw away what isn’t eaten.
•  
• I like to eat my serving topped with a dollop of extra sour cream.
  

Mexican Dorito Casserole 
Source: Domestic Chicky

 
  
2 cups shredded cooked chicken
1 cup 2% shredded cheese
1 can cream of chicken soup
1/2 cup fat-free milk
1/2 cup fat-free sour cream
1 can Rotel tomatoes (canned tomatoes with chilies)
1/2 packet taco seasoning (or more, to taste)
Bag of Doritos chips

 
Preheat oven to 350°. In a mixing bowl, combine all ingredients except Doritos. In a greased two-quart baking dish, put a layer of crushed Doritos, then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese (if desired), cover and bake for 30 to 35 minutes. Serves four.