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Ingredients
0 servings
3chicken breasts
large, seasoned with jalapeno garlic rub, grilled and chopped
2 x 10.5 ozcans cream of mushroom soup
2 x 10.5 ozcans cream of jalapeño soup
0.5can of fire roasted corn
drained
1can pinto beans
or black, drained
1 x 10 ozcan Rotel
1onion
large, chopped
1 lbcolby jack cheese
freshly grated
1 tblspsouthwest chili seasoning
or chili powder
4 handfulsnacho cheese Doritos
crushed
12tostadas
1 Cupcheddar cheese
grated, for topping
¼ cuppickled jalapeños
diced
jalapeno garlic seasoning
Adobo Ole seasoning
Instructions
Step 1
Preheat smoker to 225
Step 2
Season chicken breast with Southwest seasoning and put on 225 degree smoker until internal reaches 155 degrees.
Step 3
Once chicken has rested/cooled, chop into tiny pieces
Step 4
Prepare smoker or oven at a temperature of 350
Step 5
Sauté the onion and jalapeños in 2 tblsp oil/butter for 10 minutes. Set aside.
Step 6
Mix all of the ingredients in a large mixing bowl except half of the cheese
Step 7
Line the 9x13 pan with 6 tostadas. Pour in half of the casserole mix.
Step 8
Add the final 6 tostadas on top of the mixture. Pour the remainder of the casserole mix on top and spread evenly.
Step 9
Top with the grated cheese
Step 10
Place the casserole in the smoker for 40 minutes.
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