Easy Cheesy Mexican Casserole

I feel like a schmuck blogging about a simple recipe after yesterday's culinary masterpiece, but here goes anyway.

We all know I don't cook very often (or, let's be honest, very well).  A couple of weekends a month, I get all productive and make some recipes that will serve as lunches and dinners for the next few days.  Lately I've been on a Mexican Casserole kick.

Gama used to make this when I was young. We love spicy food!  So, I think I mostly enjoy the taste of this casserole because of the memories associated with it.  She didn't make it nearly as spicy as I do, but hey...

This is not particularly healthy or low calorie, but it is easy and tastes very good when reheated.  It also freezes well.  Now that we are into the fall season (!!) it's nice to have warm and spicy foods to take to work for lunch.  Here's my version - tweak as you want to make it less spicy or to add more fresh veggies, such as onions and tomatoes, or even combinations of leftovers.

Easy Cheesy Mexican Casserole

Ingredients

*  Fully cooked, whole chicken (I use two Rotisserie chickens: convenient + extra protein)
*  2 cans Rotel (hot!)
*  2 cans Cream of Chicken soup
*  1 lb Velveeta cheese (hot!)
*  1 bag Cheese Doritos (crushed)
*  3 bunches of green onions
*  4 fresh, large jalapenos

Directions

*  Preheat oven to 350 degrees
*  Spray a 9x13 casserole dish
*  Layer the 1/2 the chicken, 1/2 the jalapenos, 1/2 the green onions, 1 can soup, 1 can Rotel, 1/2 Velveeta cheese, 1/2 Doritos.  Then repeat the layers.
*  Cook for 30-40 minutes until well heated and melted
*  I like to serve it with salsa.

Enjoy!