Quick Description
Mexican White Trash Casserole is a layered, ultra-creamy Tex-Mex bake loaded with tender chicken, tortillas, zesty green chiles, melty cheese, and a rich sour-cream-style sauce. It’s the perfect “dump-and-bake” meal — zero fuss, maximum flavor, and totally addictive.
Servings & Timing
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients List
Base Layer Ingredients
3 cups cooked shredded chicken (rotisserie works great)
8 small flour or low-carb tortillas, torn into pieces
1 (10 oz) can Rotel tomatoes (drained)
1 (4 oz) can diced green chiles
1 cup corn kernels (optional)
Creamy Sauce
1 cup sour cream (or Greek yogurt for lighter version)
1 (10.5 oz) can cream of chicken soup
½ cup chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
½ tsp cumin
½ tsp salt
½ tsp black pepper
Cheese Layer
2 cups shredded Mexican blend cheese
½ cup shredded mozzarella (optional for extra melt)
Toppings (Optional but AMAZING)
Crushed tortilla chips
Sliced jalapeños
Cilantro
Extra cheese
Instructions
Step 1: Preheat
Preheat your oven to 350°F (175°C). Grease a 9×13 casserole dish.
Step 2: Make the Creamy Sauce
In a mixing bowl, whisk together:
sour cream
cream of chicken soup
chicken broth
garlic powder
onion powder
chili powder
cumin
salt & pepper
Stir until smooth and creamy.
Step 3: Combine the Filling
In a large bowl, mix together:
shredded chicken
Rotel
green chiles
corn (optional)
½ cup of the creamy sauce
Mix very well so every bite gets coated.
Step 4: Layer the Casserole
In your casserole dish:
Layer 1: Torn tortilla pieces
Layer 2: Half of the chicken mixture
Layer 3: A drizzle of sauce
Layer 4: Cheese
Repeat layers until everything is used — finish with a THICK layer of cheese on top.
Step 5: Bake
Bake uncovered for 25–30 minutes, until:
cheese is bubbling
edges are golden
center is hot and melty
For extra crispy cheese:
Broil for 2 minutes at the end.
Step 6: Add Toppings
Top with:
crushed tortilla chips
jalapeños
cilantro
extra cheese
Let it rest 5 minutes so it firms up slightly.
Additional Notes
Rotisserie chicken = BEST flavor + easiest prep
Tortillas: low-carb, whole wheat, or classic flour all work
For spicy: add diced jalapeños or use hot Rotel
For extra creaminess: add 4 oz cream cheese to the sauce
Dietary Info
High-Protein: Use Greek yogurt + extra chicken
Keto: Use low-carb tortillas + omit corn & Rotel
Gluten-Free: Use GF tortillas + GF soup alternative
Slimming: Use low-fat cheese, Greek yogurt, no chips
Ingredient Details & Substitutions
Chicken: Swap for beef, turkey, pork, or shredded rotisserie
Cheese: Monterey Jack gives the creamiest melt
Tortillas: Can be replaced with low-carb tortillas or even sliced zucchini
Soup Substitute: Mix ½ cup broth + ½ cup Greek yogurt + 1 tbsp cornstarch for a cleaner option
Variations & Serving Suggestions
Variations
Spicy Fiesta Version: Add jalapeños + pepper jack
Creamy Ranch Version: Add a packet of ranch seasoning
Veggie Version: Add black beans, peppers, zucchini
Super Cheesy Version: Add cream cheese to the sauce
Serve With
Mexican rice (or cauliflower rice for low-carb)
Guacamole
Salsa
A simple side salad
Storage & Make-Ahead
Fridge: 4 days
Freeze (unbaked or baked): Up to 3 months
Reheat in oven at 350°F for 15 minutes.
