Description
This Mexican White Trash Casserole is a flavorful and hearty dish combining shredded chicken, creamy soup, zesty Rotel tomatoes, and crunchy tortilla chips, all baked to bubbly perfection and topped with fresh garnishes. Perfect for a comforting family meal or potluck, it blends creamy, cheesy, and spicy elements for a crowd-pleasing casserole.
Ingredients
Scale
Main 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, divided
- 1 packet taco seasoning
- 2 cups crushed tortilla chips, plus extra for topping
- ½ cup diced onions (optional)
Garnishes
- Fresh tomatoes, chopped
- Fresh cilantro or green onions, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to ensure the casserole does not stick.
- Mix Ingredients: In a large bowl, combine the cooked shredded chicken, drained Rotel tomatoes with green chilies, cream of chicken soup, sour cream, taco seasoning, diced onions if using, and 1 cup of shredded cheese. Stir thoroughly until well mixed.
- Add Tortilla Chips: Gently fold in 2 cups of crushed tortilla chips into the mixture until all ingredients are evenly coated and combined.
- Prepare Casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of cheese over the top, then add a handful of extra crushed tortilla chips to provide a crispy topping.
- Bake: Place the casserole in the preheated oven and bake for 20–25 minutes, or until the casserole is hot, bubbly, and the cheese is melted and slightly golden.
- Garnish and Serve: Remove the casserole from the oven and garnish with freshly chopped tomatoes and chopped cilantro or green onions to add freshness and color before serving.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- Adding diced onions is optional but adds a nice flavor and texture.
- For extra heat, use a spicier Rotel or add chopped jalapeños.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in the oven at 350°F until heated through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Keywords: Mexican White Trash Casserole, chicken casserole, cheesy casserole, baked chicken dish, Rotel casserole, easy dinner recipes
