1 tablespoon butter
1 medium onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and minced
4 ounces cream cheese
3 cups cooked and shredded chicken
2 (10.75-ounce) cans condensed cream of chicken soup
2 (10-ounce) cans chiles and tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels
1 cup cooked rice
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 11-ounce bag Dorito chips, crushed
2 cups shredded Mexican blend cheese
Preheat the oven to 350 degrees. Heat the butter over medium heat in a sauté pan, and add the onion. Cook, stirring occasionally, until tender and slightly browned. Add the garlic and jalapeño and sauté until fragrant, about 1 minute.
In a bowl, combine the sautéed aromatics with all of the other ingredients except the chips and shredded cheese. Spread the mixture into a 9x13 inch casserole dish. Top with the shredded cheese and crushed chips.
Bake about 30 minutes, or until bubbly and browned on top.