Mexican White Trash Casserole is the ultimate comfort food with a spicy Tex-Mex twist! It’s creamy, cheesy, hearty, and packed with layers of chicken, green chilies, corn, and tortilla chips. This easy weeknight casserole is perfect for busy families — no fancy prep required, just bold Mexican-inspired flavor in every bite. Serve it hot and bubbling for a satisfying dinner everyone will crave!
Prep Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Equipment
- Large skillet or saucepan
- Mixing bowls
- 9×13-inch baking dish
- Spatula or mixing spoon
- Measuring cups and spoons
Ingredients
- 3 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (15 oz) corn, drained
- 1 packet taco seasoning
- 2 cups crushed tortilla chips
- 1 small onion, chopped
- 2 tbsp olive oil
- ½ cup chopped green onions (for garnish)
Ingredient Notes
- Chicken: You can use rotisserie chicken for convenience or cook your own.
- Soup Base: Cream of mushroom soup can replace cream of chicken if preferred.
- Cheese: A mix of cheddar and Monterey Jack gives that creamy, melty texture.
- Tortilla Chips: Crushed Doritos or corn chips can be used for extra crunch and flavor.
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. - Cook the Onion:
In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent (about 3–4 minutes). - Mix the Casserole Base:
In a large bowl, combine shredded chicken, cream of chicken soup, diced tomatoes with chilies, corn, sour cream, taco seasoning, sautéed onion, and half of the shredded cheese. Mix until evenly combined. - Layer the Casserole:
Spread half of the crushed tortilla chips on the bottom of the baking dish. Pour the chicken mixture over the chips and spread evenly. Top with the remaining crushed chips and cheese. - Bake:
Bake uncovered for 25–30 minutes, or until bubbly and the cheese is melted and golden brown. - Serve:
Garnish with chopped green onions or fresh cilantro. Serve warm with salsa or guacamole on the side.
Nutrition Facts (per serving)
- Calories: 480 kcal
- Protein: 27 g
- Fat: 30 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 980 mg
Tips
- For extra spice, use hot Rotel or add jalapeños to the mix.
- To make it creamier, add ½ cup cream cheese to the mixture.
- Let the casserole rest 5 minutes after baking — it sets up nicely for easy serving.
- Great for meal prep — leftovers reheat well in the microwave or oven.
Variations
- Beef Version: Swap the chicken for ground beef or turkey.
- Low-Carb Option: Skip the chips and use cooked cauliflower florets instead.
- Extra Cheesy: Add a layer of queso or nacho cheese sauce between the chips and chicken mixture.
- Vegetarian: Use black beans instead of chicken and add extra corn or bell peppers.
