This is so good the pasta puts a spin on regular Mexican chicken!
- Carbohydrate 72.2101370944221 g
- Cholesterol 143.273333333333 mg
- Fat 45.3828038584403 g
- Fiber 7.92666667302449 g
- Protein 46.330931195714 g
- Saturated Fat 21.0678890722022 g
- Serving Size 1 1 Serving (467g)
- Sodium 2004.52329876517 mg
- Sugar 64.2834704213976 g
- Trans Fat 4.68911551712077 g
- Calories 879 calories
Step-by-step
- In a large bowl, combine cream of mushroom soup, cream of chicken soup, Rotel, chicken, velveeta, rotini pasta and onion. Mix well.
- In a 13x9 baking dish, spread a layer of Doritos on the bottom of the dish.
- Next, pour half of the soup mixture over the top of the doritos.
- Put 1 cup of cheddar cheese on top of that.
- Top with another layer of Doritos.
- Pour the rest of the soup mixture on top of the Doritos.
- Top with the remaining doritos and the remaining cheddar cheese.
- Cover with foil.
- Bake at 350 for about 20 minutes.
- Remove foil.
- Bake an additonal 5 - 10 minutes until cheese is all the way melted.
- Enjoy!!
Standard chicken enchiladas rely on rolled corn tortillas and a thin red or green sauce, but this casserole takes a completely different path by incorporating spiral rotini pasta and condensed cream soups. Building a heavy, rich casserole with processed cheese and crushed corn tortilla chips creates distinct textural challenges regarding balance on the plate. Because the primary dish delivers intense salt, dairy fat, and soft carbohydrates, accompanying dishes must provide sharp contrast.
Acidic components cut through the heavy Velveeta and cheddar layers effectively. A crisp, raw cabbage slaw tossed with fresh lime juice, cilantro, and minimal oil acts as a palate cleanser between bites of the dense noodle and chicken mixture. Avoid cooked green vegetables, which tend to get lost against the creamy sauce; instead, raw radishes, jicama sticks, or a bright tomato and cucumber salad offer the necessary crunch and water content to lighten the meal.
Managing timing in the kitchen requires foresight when combining pre-cooked elements. Since the cubed chicken breasts are boiled beforehand and the rotini is boiled prior to assembly, the oven stage is purely for melting cheeses and heating the canned soup bases through. Keep the 13x9-inch baking dish covered with aluminum foil for the initial 20 minutes at 350 degrees Fahrenheit to prevent the exposed tortilla chips from burning before the center reaches serving temperature.
Removing the foil for the final five to ten minutes allows excess moisture to evaporate while achieving a bubbling, golden cheddar crust. Leftovers store safely in an airtight container in the refrigerator for up to three days, though the chip layers will soften significantly over time. For a firmer crust upon reheating, transfer portions to a toaster oven rather than a microwave.
