Dorito Chicken With Mexican Rice Recipes

Steps:

• Process the doritos in food processor until fine. Add the salt, pepper, garlic powder, chili powder, paprika, and cumin. Mix well. Place in shallow bowl.
• Place flour in another shallow bowl. Place beaten eggs in a third shallow bowl. Dredge each piece of chicken in the flour shaking off extra. Dredge in eggs mixture then press in Doritos mixture. Place on a plate and refrigerate 15 minutes.
• Add oil to frying pan and cook until on both sides until browned then transfer to 350 degree oven to finish the cooking about 10 minutes.
• Mix the cooked rice with 1 cup salsa. Serve the chicken cut into strips on top of rice. Top the chicken with more salsa then cheese and sour cream.

Steps:

• Bring saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
• Spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients.
• Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix crushed tortilla chips, tomatoes, cream of chicken soup, green bell pepper, green chile peppers, 1/2 cup Cheddar cheese, and 1/2 cup pepperjack cheese together in a large bowl.
• Heat a large skillet over medium-high heat. Cook and stir ground pork in hot skillet until crumbly and no longer pink, about 10 minutes. Transfer pork to tortilla chips mixture, retaining drippings in the skillet.
• Cook and stir ground chicken in reserved drippings until crumbly and no longer pink, about 10 minutes. Transfer cooked chicken to the pork-tortilla chip mixture; mix well. Pour mixture into the prepared casserole dish; top with 1/2 cup Cheddar cheese and 1/2 cup pepperjack cheese.
• Bake in the preheated oven until casserole is bubbling and cheeses are melted, about 30 minutes. Allow casserole to cool 5 to 10 minutes before serving.

Steps:

• Heat olive oil in a saucepan over medium-high. Add onion and cook until tender.
• Add rice and stir to coat in oil and cook about one minute.
• Add broth and tomato sauce, bring to a boil, then cover and reduce heat to low for 5-10 minutes.
• While rice is cooking, combine soups, Rotel, Velveeta and cumin in a large microwave-safe bowl. Microwave on High for 2 minutes.
• Add chicken and continue heating in the microwave until Velveeta is melted and mixture is hot.
• Serve chicken over rice, topped with crushed Doritoes. Yum!

Steps:

• Saute onions in butter. Add soups & tomatoes.
• Cube Velveeta, add & simmer until it melts.
• Add chicken.
• Crumble Doritos in bottom of casserole (save a few for top of casserole).
• Add chicken mixture and top with remaining Doritos.
• Bake at 350 for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Spread crushed chips out into the bottom of the prepared baking dish.
• Stir chicken, 1 cup Mexican cheese blend, salsa, cream of mushroom soup, cream of chicken soup, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.
• Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.