Mexican White Trash Casserole
A rich, creamy casserole layered with shredded chicken, nacho-flavored tortilla chips, and a cheesy sauce that everyone will love.
Servings: 6 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
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)
Instructions
- 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.
Notes
Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat in the microwave or oven.