Dinner

Mexican White Trash Casserole Recipe

Bylina Carter November 23, 2025November 23, 2025

Introduction

Mexican White Trash Casserole is a flavorful, cheesy dish perfect for busy weeknights or casual gatherings. Packed with tender chicken, crunchy tortilla chips, and a creamy, spicy sauce, this casserole is both comforting and satisfying.

The close-up image shows a white bowl filled with cheesy chili nachos. The bottom layer consists of crispy golden tortilla chips, partly covered by a thick layer of chunky chili with dark red beans and browned ground meat. Above the chili is a melted mix of white and yellow cheese, stretching in long strings as a woman’s hand lifts a chip from the bowl. On top, there are scattered bright red tomato pieces, bits of chopped white onion, and fresh green cilantro leaves. The bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked shredded chicken
1 can (10 oz) Rotel diced tomatoes with green chilies, drained

1 can (10 oz) cream of chicken soup
1 cup sour cream

1 ½ cups shredded cheddar or Mexican blend cheese
1 packet taco seasoning

2 cups crushed tortilla chips (plus extra for topping)
½ cup diced onions (optional)
Fresh tomatoes, chopped (for garnish)

Fresh cilantro or green onions, chopped (for garnish)

Instructions

Step 1: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, mix together the shredded chicken, drained Rotel, cream of chicken soup, sour cream, taco seasoning, diced onions if using, and 1 cup of the shredded cheese until well combined.

Step 3: Fold in the crushed tortilla chips, stirring until they are evenly coated with the mixture.
Step 4: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of cheese on top, then add a handful of extra tortilla chips for a crunchy topping.
Step 5: Bake uncovered for 20 to 25 minutes, or until the casserole is hot and bubbly and the cheese is melted and slightly golden.

Step 6: Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh tomatoes and cilantro or green onions before serving.

Tips & Variations

For extra spice, add a diced jalapeño or a splash of hot sauce to the mixture.
Use rotisserie chicken for a quick shortcut.

Try pepper jack cheese instead of cheddar for a creamier, spicier flavor.
Serve with avocado slices or a dollop of guacamole for added creaminess.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also microwave individual portions, but the topping may lose its crunch.

How to Serve

A white plate holds a large serving of nachos covered in melted yellow and white cheese, with visible layers of tortilla chips underneath. There are bits of green guacamole in a white bowl and white sour cream in another white bowl nearby on a white marbled surface. A woman's hand is lifting a cheesy nacho chip, with long strings of melted cheese stretching from the plate to the chip. The background is softly blurred with warm colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and refrigerate it. Bake it just before serving, adding a few extra minutes to the baking time if it’s cold from the fridge.