Mexican White Trash Casserole is a flavor-packed, comfort food classic that celebrates the bold and hearty essence of Tex-Mex cuisine—all layered in one gloriously cheesy bake. Despite the playful name, there’s nothing trashy about this dish’s taste. It’s a beloved, down-home casserole that’s budget-friendly, filling, and crowd-pleasing—perfect for feeding a hungry family or bringing to a casual potluck.
The recipe is built on a foundation of crushed tortilla chips, offering crunch and a hint of corn sweetness that pairs beautifully with creamy, spiced chicken filling. With tender shredded chicken, sweet corn, zesty tomatoes with green chilies, and the creamy richness of sour cream and cream of chicken soup, every layer of this dish bursts with flavor and texture. The melted Mexican cheese blend on top ties everything together in warm, gooey goodness.
One of the best parts about this casserole is how adaptable it is. You can easily make it spicier, more veggie-packed, or turn it into a vegetarian-friendly version with a few simple swaps. Plus, it comes together quickly with pantry staples and pre-cooked chicken, making it a go-to recipe for busy nights when time is tight but comfort is calling.
This dish is a fusion of convenience and indulgence. Whether you’re baking it for a family dinner, reheating leftovers for lunch, or doubling the recipe for a crowd, it delivers consistent flavor and satisfaction. Just don’t be surprised if your guests go back for seconds—or thirds.
Servings and timing:
- Serves: 6–8
- Ready in: 45 minutes
Ingredients:
- 2 cups cooked shredded chicken
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (10 oz) cream of chicken soup
- ½ cup sour cream
- 2 cups shredded Mexican blend cheese
- 2 cups crushed tortilla chips
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: sliced green onions for garnish
Instructions:
- Preheat the oven:
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. - Make the filling:
In a large mixing bowl, combine the shredded chicken, corn, diced tomatoes with green chilies, cream of chicken soup, sour cream, 1 cup of shredded cheese, cumin, salt, and pepper. Stir until everything is fully blended. - Assemble the casserole:
Spread half of the crushed tortilla chips into the bottom of the prepared baking dish. Pour the chicken mixture evenly over the chips. - Add toppings:
Sprinkle the remaining crushed tortilla chips over the top of the filling. Finish with the remaining 1 cup of shredded Mexican cheese. - Bake until bubbly:
Bake the casserole uncovered for 25–30 minutes, or until the cheese is melted and the edges are bubbling. - Garnish and serve:
Remove from the oven and let it sit for a few minutes. Garnish with sliced green onions if desired. Serve warm and enjoy!
Variations :
- Spicy Upgrade: Add chopped jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce to the filling.
- Veggie-Loaded: Mix in black beans, sautéed bell peppers, or diced zucchini for extra nutrients.
- Beef Swap: Use cooked ground beef or chorizo instead of shredded chicken for a different flavor profile.
- Crunch Control: For a less soggy base, sprinkle a few tortilla chips on top just before serving for extra crunch.
Tips :
- Rotisserie shortcut: Use rotisserie chicken to save time and add a flavorful depth to the dish.
- Don’t skip draining: Be sure to drain your corn and tomatoes to avoid a watery casserole.
- Storage-friendly: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezer friendly: Assemble and freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.
