Mexican White Trash Casserole
(Note: This is the original name of the dish.)
If you’re looking for a quick, comforting, and flavor-packed casserole, this cheesy Mexican-inspired dish is a crowd-pleaser.
It’s simple to prepare and makes an excellent choice for family dinners, potlucks, or lazy weekend meals.
Ingredients:
- 1 bag of nacho-flavored tortilla chips, crushed
- 2 cups shredded chicken (rotisserie chicken works perfectly)
- 2 cups shredded cheese (feel free to add more if you’re a cheese lover)
- 1 can cream of chicken soup
- 1 can diced tomatoes with green chilies
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 packet taco seasoning mix (adjust to taste)
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a 2-quart casserole dish with non-stick cooking spray.
- In a large mixing bowl, combine the shredded chicken, shredded cheese, cream of chicken soup, diced tomatoes with green chilies, sour cream, milk, and taco seasoning. Stir thoroughly until all ingredients are well combined. Set the crushed chips aside.
- Begin layering:
- Spread half of the crushed tortilla chips across the bottom of the prepared dish.
- Spoon and evenly spread half of the chicken mixture over the chips.
- Add the remaining tortilla chips, followed by the rest of the chicken mixture.
- Top with extra shredded cheese if desired.
- Cover with aluminum foil and bake for 35 minutes, or until hot and bubbly.
Optional for Larger Portions:
To serve more people or ensure leftovers, double the ingredients and use a 9×13-inch baking dish. Increase the cooking time to approximately 45 minutes to ensure even heating.
