This is a recipe that my grandmother used to cook all the time when I was living with both grandparents after college. Apparently she saw it on Good Morning America or something like that and decided to make it herself. She always called it “the mexican dish,” so that’s what we now know it as, but it is actually called Charlie’s Enchilada Casserole. The original recipe can be found on ABC’s web site. It was shared by Charles Gibson, but his family apparently borrowed the recipe from someone else named Mary Corkran. My grandmother has since borrowed it again and shared it with her church, who published it in their recipe book.
We like this recipe for several reasons. One, it is quick. It takes thirty minutes to make, including all prep and cook time. (Rachael Ray’s 30 Minute Meals usually wind up taking me at least an hour, sometimes more. Girl be cray.) We also like this recipe because it’s cheap. A lot of the ingredients are canned, and the base of the dish is a dad-gum bag of Doritos! Being that the main ingredients are Doritos and chili, this recipe is pretty kid-friendly, and a general crowd pleaser, too. (We make it for guests all the time, and I actually made it last Christmas Eve when my mom, brother, and Mawmaw spent the night at our house.) So, here it is:
- 1 package Doritos (13-ounce), save 2 cups for casserole topping
- 2 tbsp. onion, grated
- 1 10-ounce can chili with beans
- 10 to 15 ounce enchilada sauce
- 1 can tomato sauce (8 ounce)
- 1 1/2 cups shredded sharp cheddar cheese
- 2 cups Doritos
- 1/2 cup shredded cheddar cheese
- 1 1/4 cups sour cream
Preheat oven to 375° F.
Crumble 6 cups Doritos with your hands into a large mixing bowl.
Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8½ x 11-inch oven proof casserole dish. Bake for 20 minutes.
Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese.
Bake for another five minutes and serve.
We usually skip the onion, since the recipe doesn’t call for very much and no one notices if it’s there or not anyway. We also serve it with extra sour cream on the side. Every once in awhile, we get a wild hair up our asses and decide to make it spicy, so we swap all the cans for spicy cans of the same thing (for example, spicy enchilada sauce for the regular kind, and so on) and swap the Doritos for the spicy kind, too. My grandmother wouldn’t eat it that way, but Big Daddy, Avery and I love it!