Preheat an oven to 350ºF. Coat the inside of a 9x13-inch baking dish with nonstick spray.
Crush the chips in a gallon size bag with a rolling pin. You can also use a food processor, if desired. Set aside.
1 bag (9.25 oz) Doritos (nacho cheese or cool ranch flavor)
Add the vegetable oil to a large skillet over medium high heat. Once the oil is hot and begins to shimmer, add the diced pepper. Cook until tender, 5 to 6 minutes.
2 Tablespoons vegetable oil, ½ green bell pepper, diced
Reduce the heat to low, then add the soup, tomatoes, salt, onion powder and cumin. Cook for 4 to 5 minutes until mixture is heated through. Remove from the heat.
1 can (10.5 oz) cream of chicken soup, 1 can (10 oz) Rotel tomatoes, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon cumin
Stir in the chicken and half of the shredded cheese.
4 cups cooked, shredded chicken (rotisserie chicken works well), 1 ½ cups Mexican shredded cheese, divided
Sprinkle half of the crushed chips into the bottom of the baking dish. Spread the chicken mixture over the top. Sprinkle the remaining shredded cheese and green onions evenly over the top. Finish by topping with the remaining chips.
¼ cup green onions, chopped
Bake for 25 to 30 minutes until the cheese is completely melted. Serve.