Heat oven to 375ºF.

Season the chicken breasts with some cumin, garlic powder, salt, and pepper. Cook in a large skillet with 2 teaspoons olive oil until just shy of done, 5-7 minutes per side (a hint of pink is good). Set aside to rest. Shred chicken.

In the same skillet with remaining olive oil, sauté onion, celery, pepper, garlic, pinch of salt and pepper, 1 teaspoon cumin, oregano and chili powder until softened. Add Rotel and chicken stock, stirring to deglaze pan. Transfer into a large bowl and add Cheez Whiz, cream cheese, soup, shredded chicken and any accumulated juices.

Spray a 9×13 baking dish with oil. Reserve a handful of crushed Doritos for top and add 1/2 of the remaining crushed chips to the dish. Cover with 1/2 the chicken mixture and repeat.

Sprinkle top of casserole with reserved Doritos and cheddar cheese.

Bake for 25 minutes. Remove from oven and let rest 10 minutes.

Serve with toppings of your choice, like sour cream, lettuce and tomato.