If any of you happened to grow up with me, be my friend, be my sister, give birth to me, date me, or marry me (hi Aaron!) chances are you’ve eaten chicken dorito with me. It was a household staple in my mom’s kitchen and not a single soul was ever left hungry or unsatisfied. When we plan trips to visit my parents, I immediately get misty-eyed. Oh no, not due to the vision of putting my arms around my mom’s neck, but more for the chicken dorito I get to inhale.
Kidding mom!
I thought I’d take her traditional approach to the recipe and put my own spin on it. The results? No more misty eyes for me. Now, a face full of unruly tears – that’s a bit more accurate.
Make this and I mean now.
Chicken Dorito:
What it takes for 4:
* 2 chicken breasts, boiled and shredded
* 2 Tbs. taco seasoning (or a mixture of cumin, chili powder and garlic salt)
* ½ white onion, diced
* 2 garlic cloves, minced
* 1 (14.5 oz) can organic cream of chicken condensed soup
* 1 (14.5) can organic cream of mushroom soup
* 1 (14.5 oz) can fire roasted tomatoes with green chilis
* 10 oz fresh baby spinach
* 2 cups shredded, aged white cheddar cheese
* 2 cups all natural blue corn chips
* coarse salt and freshly ground pepper
Alright, this morning I got a head start on this dish. I boiled the chicken for about 15 minutes, shredded it and seasoned it with the taco seasoning. It’s in a sealed bowl, in the fridge and ready for me when I get home. Aahhhhh, planning ahead.
Fast forward 8 hours. Preheat your oven to 350. In a small skillet, sauté the onion and garlic for about 5 minutes, until soft and fragrant. Remove from heat. In a large bowl, combine the chicken, soups, tomatoes, cooked onions, garlic and spinach. Mix it all around to really incorporate everything. Toss a dash or two of salt and pepper in der.
In a shallow baking dish, lay some chips along the bottom, covering the entire surface. Spread the chicken and spinach mixture over the chips and top with the grated cheese. Bake for about 30 minutes, until the cheese is slightly browned and bubbly. Let it rest for about 5 to 10 minutes, if possible. And it will be hard. Garnish with cilantro and dig in!
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