Preheat oven to 350°F. Grease a 2-quart baking dish.
Heat avocado oil in a large skillet over medium-high heat. Season chicken with salt and pepper. 1 tablespoon avocado oil, 2 large chicken breasts, salt & pepper, to taste.
Add chicken to the hot skillet and cook until golden brown and no longer pink, about 5-7 minutes. Set aside.
In a large bowl, combine the cooked chicken, cream of chicken soup, milk, sour cream, drained Rotel tomatoes, and taco seasoning. Mix well. 1 can (10.5 ounces) cream of chicken soup, 1/2 cup milk, 1/2 cup sour cream, 1 can (10 ounces) Rotel diced tomatoes with green chilies,, 1/2 packet (1 ounce) taco seasoning.
Place about 2 cups of the crushed Doritos in the baking dish, then top it with half of the chicken mixture.
Add another layer of crushed Doritos (about 1 cup), then the remaining chicken mixture. Top with Colby Jack cheese. 2 cups shredded Colby Jack cheese
Cover with foil and bake for 25 minutes. Uncover and bake for another 5-10 minutes until bubbly and the cheese is melted.
Let stand for 5 minutes before serving.
Notes
Pro Tip:
For an even crispier topping, add the remaining Doritos after baking instead of before for the best crunch!