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Mexican White Trash Casserole

A quick, creamy, and comforting casserole combining tender chicken, melted cheese, and a hint of spice, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 2 cups cooked shredded chicken Rotisserie chicken can be used for quick preparation.
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 can (10 oz) diced tomatoes with green chilies, drained
  • 1 cup corn (frozen or canned)
  • 1 tsp taco seasoning Adjust to taste.
Cheese & Chips
  • 2 cups shredded cheese (like Monterey Jack or Cheddar) Reserve 1 cup for topping.
  • 1 cup tortilla chips, crushed Use half for the base and half for topping.
Optional Garnishes
  • to taste sliced jalapeños, fresh cilantro, or diced avocado For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, sour cream, diced tomatoes, corn, and taco seasoning. Mix until everything is nicely incorporated.
  3. Gently fold in one cup of the shredded cheese into the mixture, saving the remaining cheese for later.
Assembly
  1. In a greased 9×13 inch baking dish, layer half of the crushed tortilla chips on the bottom.
  2. Pour and spread the chicken mixture evenly on top of the chips, then sprinkle the remaining crushed tortilla chips on top.
  3. Finish by sprinkling the remaining cup of cheese over the top layer of chips.
Baking
  1. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbling.
  2. Once done, let it cool for just a few minutes, then garnish with your toppings of choice. Serve and enjoy!

Notes

For crispy topping, broil the casserole for the last few minutes of baking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.