For some of my newer readers you might not know how I started food blogging. Here’s some FAQS and trivia about The BamaSteelMagnolia’s Bistro and me.
- Food blogging came to me almost in an eureka moment. I’ve been cooking for decades – since I was a little girl. And, I’ve been collecting recipes and cookbooks almost that long. Believe me when I say I have a burgeoning collection. I also had file folders that were bursting at the seams, filled with aging recipes snipped and torn from newspapers and magazines. When the world wide web enter the scene, well, it was like turning a drunk loose in a drink-all-you-want-for-free bar. Any recipe I wanted was at my fingertips. There’s no such thing as Recipe Anonymous.
So, one day I decided I would organize my files into binders and create my own self styled cookbooks. And, it was while doing that I had my day of epiphany. I had enough recipes to share and write about for a lifetime – for several people. That didn’t count the new ones that would come along later or the ones I developed or enhanced.
2. I’ve never met a recipe I don’t Bevize as we call it around our house. What do I do? See below.
3. Over the years my cooking techniques developed from lessons, trial and error and by taste. Pure and simple.
4. So, when I develop, enhance or change a recipe it’s for certain criteria. They are: to try to make a recipe healthier by using healthier ingredients – for example, low sodium chicken broth, maybe organic products, reduced fat products, lower calorie products, healthier oils or fats etc.
5. And, I’m always looking for ways to enhance flavor in a recipe, especially since I’m married to a native New Mexican. I love herbs and spices. They can do some heavy lifting in flavor enhancement. I also have an arsenal of “secret” ingredients.
Now, with all that said, on to today’s recipe.
I’d seen a similar recipe floating around, but it lacked some of the flavor ingredients and health choices we look for and like. I was ready to go to work.
You may notice I use a lot of garlic. Why? Bottom line it’s just downright good for what ails you as the old timer would say, and add minced garlic in a dish like this, the kids will never know. Here’s a little info on incredible garlic.
So, after some revamping and trial and error we now have a favorite chicken casserole that’s easy to make. I usually have some deboned rotisserie chicken in the freezer and which is perfect for this! If you like cooking once and having left overs for another meal, this one will fit that bill, too. As they say, winner winner, chicken dinner!
Awesome Tex – Mex Chicken and Dortios Casserole
Nacho Cheese Dortios (I regular size bag will be a good size)
1/2 of a rotisserie chicken, deboned (if you prefer you can use just the chicken breast)
3 1/2 grated Mexican blend or Cheddar cheese, divided
1 cup lite sour cream
1 8 ounce package reduced fat cream cheese
1 10.5 ounce can Healthy Request Cream of Chicken soup
1 teaspoon minced garlic
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 14.5 ounce can fire roasted can tomatoes, undrained
1 15 ounce can corn, drained
1 4 ounce can green chiles
- Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray.
- Line the bottom of the baking dish with crushed Nacho Cheese Doritos. I don’t ever measure this. I just crush up enough and cover the bottom until it is covered about 1/2 inch thick.
- In a large mixing bowl with a hand mixer cream together the reduced fat cream cheese and lite sour cream. Add the cream of chicken soup, minced garlic, 1/4 teaspoon chili powder and 1/4 teaspoon ground cumin.
- Next, stir in the chicken, 2 cups of grated cheese, drained corn, chopped green chiles and can of fire roasted tomatoes.
- Pour the chicken mixture over the crushed Nacho Cheese Doritos in the baking dish. Cover with the remaining 1 – 1/2 cup grated cheese.
- Bake 20 to 25 minutes or until cheese is melted and the casserole is bubbly.
© 2016 Beverly Hicks Burch All Rights Reserved.
Inspired by recipe on 12Tomatoes.