Vicki Tomashot Bauer of North Canton, Ohio, first tasted Dorito casserole when she was in her teens. Now a mom, Vicki tweaks the recipe for her family.
Vicki Tomashot Bauer of North Canton, Ohio, first tasted Dorito casserole when she was in her teens.
“It came from a grocery store in Beavercreek, Ohio, where I grew up and worked during college breaks,” she said.
Now a mom, Vicki tweaks the recipe for her family.
“I will double this recipe now that my boys’ appetites have grown,” she said. “It still fits nicely in a 12-by-8-by-2-inch baking dish. We serve this with a side of refried beans and rice. It’s nice topped with sour cream.”
LOFINO’S MEXICAN CHICKEN BAKE
2 cups coarsely crushed Doritos
1 can condensed cream of chicken soup
1 can enchilada sauce (10-15 ounces)
1 pound boneless, skinless chicken breast cut into bite size
1/2 cup finely chopped onion
1 cup shredded sharp cheddar
Preheat oven to 350 degrees. Spray or butter two-quart shallow baking dish (12-by-8-by-2-inch). Combine 1 cup of crushed Doritos, soup, enchilada sauce and cut up chicken and onion. Stir with rubber spatula to mix. Spread in prepared baking dish. Bake for 30 minutes. Remove from oven and stir. Top dish with remaining 1 cup of Doritos and cheese. Bake an additional 5 minutes or until cheese melts. Makes about 5 cups.