Prep the oven and pan: Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish with cooking spray or butter.

Make the creamy base: In a large bowl, whisk together cream of chicken soup, sour cream, cream cheese (if using), and chicken broth until smooth. Stir in taco seasoning, onion powder, garlic powder, and a pinch of salt and pepper.

Add mix-ins: Fold in the drained tomatoes with green chiles, corn, and black beans. Stir in 2 cups of the shredded cheese.

Combine with chicken: Add shredded chicken to the bowl and toss to coat evenly with the sauce. The mixture should be creamy but spoonable; add a splash more broth if it seems too thick.

Crush the Doritos: Lightly crush about two-thirds of the bag in the bag itself or in a large zip-top bag. Aim for bite-size pieces, not crumbs—texture matters.

Build the base layer: Spread a generous layer of crushed chips on the bottom of the prepared dish. This creates flavor and helps anchor the casserole.

Layer the filling: Spoon the chicken mixture over the chips and spread evenly. Don’t pack it down too hard.

Add cheese: Sprinkle 1 cup of shredded cheese over the top.

Bake covered: Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake for 20 minutes to heat through and meld flavors.

Top with crunch: Remove foil, scatter more crushed Doritos over the top (use as much as you like), then sprinkle on a final handful of cheese for cling and color.

Finish baking: Return to the oven, uncovered, for 10–15 minutes, until the edges bubble and the top is golden and crisp.

Rest and garnish: Let it sit for 5–10 minutes so it sets slightly. Top with chopped cilantro or green onions. Serve warm.