Name: Mexican White Trash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 bag Crushed nacho-flavored tortilla chips; 2 cups Shredded chicken ((rotisserie works great)); 2 cups Shredded cheese ((extra cheese optional)); 1 can Cream of chicken soup; 1 can Diced tomatoes with green chilies ((undrained)); 1/2 cup Sour cream; 1/2 cup Milk; 1/2 package Taco seasoning mix ((adjust to taste))

Jump to Recipe

Are you craving a rich, creamy, and utterly crave-worthy casserole that everyone at the table will rave about? Meet the irresistibly fun and flavorful “Mexican White Trash”! This dish delivers layer upon layer of cheesy goodness, crowd-pleasing flavors, and comfort food nostalgia all in one bite. With a name as playful as its cheesy, nacho-infused contents, this recipe is sure to be a conversation starter. I first stumbled upon this dish during a cozy family potluck and it instantly became an unforgettable hit. What makes it extra special, besides its zesty kick and velvety texture, is how quickly it comes together—all with ingredients you might already have in your pantry! Just like our beloved Taco Bake, this recipe promises minimal effort with maximum reward. So gather around, dig in, and get ready to add a new favorite to your weekly dinner rotation!

What is MEXICAN WHITE TRASH ?

With a name like “Mexican White Trash,” you might be wondering, “Who came up with this wild title?” Well, the name is half the fun! It’s a tongue-in-cheek nod to comfort food that’s just a little over-the-top—in the best possible way. This casserole is all about big flavors, simple ingredients, and a hint of playful Southern humor. Perhaps someone once said, “the way to a man’s heart is through his stomach,” and this dish proves it, every cheesy, spicy, tortilla-chip-laden bite. It’s the kind of recipe that doesn’t take itself too seriously, so gather your ingredients and prepare to fall in love with some cheeky culinary fun!

Why You’ll Love This

The magic of Mexican White Trash is all in the layers—literally! With savory shredded chicken, spicy diced tomatoes with green chilies, and nacho-flavored tortilla chips blanketed in a creamy, cheesy sauce, this dish is sure to hit the spot. If you’re looking to feed a hungry crowd without blowing your grocery budget, this recipe is for you. Using rotisserie chicken and budget-friendly pantry staples, you’ll have a generous casserole that tastes like a million bucks. Plus, the toppings are totally customizable: extra cheese, dollops of sour cream, or fresh cilantro turn each platter into a flavor fiesta. If you love our Chicken Enchilada Casserole for its weeknight ease, Mexican White Trash will win you over with that same fuss-free prep and irresistible flavors. Grab your baking dish and treat yourself—your tastebuds will thank you!

How to Make

Quick Overview

This easy, cheesy casserole comes together with a handful of everyday ingredients and just a few simple steps—no fancy skills required! In just about 35 minutes, you can have a bubbling, golden-brown dish ready to serve. Thanks to the creamy sauce and nacho chips, every bite is an explosion of flavor, making it perfect for busy weeknights, family gatherings, or potluck parties.

A baked dish of Mexican White Trash casserole with golden cheese, crushed nacho chips, and creamy chicken layers.

Ingredients

1 bag of crushed nacho-flavored tortilla chips
2 cups shredded chicken (rotisserie works great)
2 cups shredded cheese (extra cheese optional)
1 can cream of chicken soup
1 can diced tomatoes with green chilies
1/2 cup sour cream
1/2 cup milk
1/2 package of taco seasoning mix (adjust to taste)

Step-by-Step

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, diced tomatoes with green chilies (undrained), sour cream, milk, and taco seasoning. Stir until everything is evenly mixed.
Take half the crushed nacho-flavored tortilla chips and spread them across the bottom of the prepared baking dish.
Spoon half of the chicken mixture over the layer of chips, spreading it evenly with a spatula.
Sprinkle half of the shredded cheese over the chicken mixture.
Repeat the layers: add the remaining chips, then the rest of the chicken mixture, and finally, top the whole casserole with the remaining cheese.
Bake uncovered in the preheated oven for 25–30 minutes, or until the cheese is completely melted and bubbly.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with extra sour cream, fresh cilantro, or sliced jalapeños if desired.

What to Serve MEXICAN WHITE TRASH With

Round out your meal with fresh sides for a fun and satisfying dinner! Pair your casserole with a crisp green salad tossed in lime vinaigrette to balance out the richness. Mexican street corn (elote) makes a zesty option, while a simple side of refried beans adds extra comfort. For drinks, a refreshing pitcher of homemade limeade or icy margaritas will keep the fiesta going. Want chips and dip? Classic guacamole or pico de gallo never disappoints! Mix and match these pairings for a meal that’s equal parts festive and flavorful.

Top Tips for Perfecting

Substitutions: No rotisserie chicken? Any cooked and shredded chicken breast or thigh will work. Want it vegetarian? Swap in black beans and corn for the chicken.
Don’t Overcrush the Chips: Lightly break up your nacho chips so you get big, crunchy bites—they’ll soften as they bake but still add great texture.
Layer with Love: Even layers help every bite have that perfect balance of sauce, chicken, and chips.
Watch the Oven: Keep an eye on the last few minutes of baking. If the cheese gets golden brown too quickly, tent the casserole with foil.
Toppings Galore: Fresh cilantro, jalapeños, or even a squirt of lime juice after baking will take this casserole over the top.

Storing and Reheating Tips

Store any leftovers by covering the casserole dish tightly with plastic wrap or transferring portions to airtight containers. Refrigerate for up to 3 days. To reheat, microwave individual servings in 30-second bursts until hot, or place the casserole (covered with foil) in a 350°F oven for 15–20 minutes. For longer storage, let the casserole cool, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as above. Note: The chips may soften further when reheated, but the flavor stays delicious!

FAQs

Can I make this casserole ahead of time?
Absolutely! Assemble the casserole up to one day in advance and refrigerate until you’re ready to bake. Add a few extra minutes to the bake time if starting from cold.

Can I use a different type of cheese?
Yes, cheddar, Monterey Jack, or a Mexican blend are all delicious. Use your favorite or mix a few together!

Is this dish spicy?
It has a gentle kick from the diced tomatoes with green chilies and taco seasoning, but it’s not overly spicy. For less heat, use mild tomatoes or omit extra spicy toppings.

Can I add vegetables?
Sure! Stir in canned corn, black beans, or sautéed bell peppers for extra color and nutrition.

How do I keep the chips from getting soggy?
Crushing them into larger pieces and baking uncovered helps maintain some crunch. The chips will naturally soften a little from the sauce, but that’s part of what makes every bite so satisfying!

Conclusion

Mexican White Trash is more than just a catchy name—it’s a flavorful, comforting casserole that’s guaranteed to become a new family favorite. With its creamy layers, bold toppings, and lightning-fast assembly, it’s a recipe that’s easy enough for busy evenings, yet special enough to share with friends. Try it once and you’ll see: the way to anyone’s heart really might be through this cheesy, zesty, chicken-packed delight. For more fun, fuss-free recipes, be sure to check out our Taco Bake and other reader favorites—you’ll always find something delicious to bring everyone to the table!