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Mexican White Trash Casserole

A creamy, cheesy casserole filled with shredded chicken, diced tomatoes, and topped with tortilla chips and melted cheese, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups shredded cooked chicken or rotisserie chicken
  • 1 can cream of chicken soup
  • 1 can diced tomatoes with green chilies include the juice
  • 1 cup sour cream
  • 1 teaspoon taco seasoning
For layering
  • 2 cups shredded cheese cheddar or Mexican blend
  • 1 package tortilla chips
  • to taste chopped green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, diced tomatoes (with their juice), sour cream, taco seasoning, and 1 cup of shredded cheese. Stir until the mixture is well combined.
Assembly
  1. In a greased 9x13 inch baking dish, spread half of the tortilla chips evenly at the bottom.
  2. Pour half of the chicken mixture over the chips, then repeat with the remaining chips and chicken mixture.
  3. Sprinkle the remaining shredded cheese evenly over the top layer of the casserole.
Baking
  1. Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly.
Serving
  1. Once out of the oven, let it cool for a few minutes. Top with chopped green onions and serve warm.

Notes

For added nutrition, include diced bell peppers, corn, or black beans in the filling. Experiment with cheese blends such as pepper jack or Monterey jack for unique flavors. You can prepare everything in advance and assemble the casserole the night before and then bake it straight from the fridge. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to 2 months.