Mexican White Trash Casserole is cheesy, creamy, crunchy-edged comfort food: shredded chicken in a zesty sauce of cream of chicken soup, Rotel, sour cream and taco seasoning, layered with crushed Nacho Cheese Doritos and baked under melted cheese. It is a no-fuss weeknight dinner and a favorite at game-day potlucks.
How to make Mexican white trash casserole: Stir shredded chicken with cream of chicken soup, Rotel, sour cream, milk, taco seasoning and cheese. Layer it twice with crushed Doritos in a 2-quart dish, top with more cheese, cover and bake at 350°F for 35 minutes. Rest 5 to 10 minutes and serve.
Why You’ll Love It
- Pantry and leftovers: cooked chicken, a can of soup, a can of Rotel and a bag of chips.
- Fifteen minutes of prep: stir, layer and bake.
- Kid-approved flavor: nacho chips, melted cheese and mild taco spice.
- Serves 6: doubles easily in a 9×13 for a crowd.
Ingredient Notes
Nacho Cheese Doritos: One 10-ounce bag, crushed, gives you about 4 cups. The chips bake into soft, cheesy layers under the sauce.
Cooked chicken: Two cups, shredded.
Cream of chicken soup, sour cream and milk: One 10.75-ounce can of condensed soup, half a cup each of sour cream and milk. Together they make a creamy, tangy sauce.
Rotel: One 10-ounce can of diced tomatoes with green chilies. It adds a little heat and a lot of flavor.
Cheese: Two cups of shredded cheddar or a Mexican blend, half in the filling and half on top.
Taco seasoning: Half a packet, about 1 tablespoon. I start there and add more only after tasting the filling.
Ingredients
- 1 bag (10 ounces) Nacho Cheese Doritos, crushed (about 4 cups)
- 2 cups cooked chicken, shredded
- 2 cups shredded cheese (cheddar or Mexican blend), divided
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 packet taco seasoning (about 1 tablespoon), adjust to taste
- Nonstick cooking spray, for the dish
How to Make Mexican White Trash Casserole
1. Heat the oven. Preheat the oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray.
2. Mix the filling. In a large bowl, combine the shredded chicken, 1 cup of the cheese, the cream of chicken soup, Rotel, sour cream, milk and taco seasoning. Stir until well blended.
3. Layer. Spread half of the crushed Doritos in the bottom of the dish and top with half of the chicken mixture. Repeat with the remaining Doritos and chicken mixture.
4. Add the cheese. Sprinkle the remaining 1 cup of cheese over the top.
5. Bake. Cover with foil and bake for 35 minutes, until hot, bubbling at the edges and 165°F in the center.
6. Rest. Let the casserole rest for 5 to 10 minutes, then serve warm.
Getting the Texture Right
Crush the chips lightly. Squeeze the bag with your hands, or give it a few gentle taps with a rolling pin, until the chips are in rough, bite-size pieces. You want about 4 cups of pieces, not a bag of Dorito dust.
Layer twice: chips, filling, chips, filling, then cheese. Spread the filling right to the edges each time so every chip layer gets covered in sauce.
Bake it covered with foil. After 35 minutes the sauce should be bubbling around the edges. Then give it 5 to 10 minutes on the counter. It sets up as it rests, and you can cut neat squares instead of scooping a runny spoonful. I use the resting time to chop a little cilantro for the top.
Tips for Success
Why is my casserole runny?
The Rotel went in with all its juice. If you like a thicker casserole, drain the can lightly before stirring it into the filling, and do not skip the resting time.
Why is it too salty?
Nacho chips, canned soup and taco seasoning all bring salt. Stick to half a packet of seasoning, taste the filling before layering, and add more only if it needs it.
Chicken or Ground Beef?
This recipe is built on shredded chicken and cream of chicken soup, which keeps it creamy and mild. It works just as well with ground beef. Brown 1 pound of beef in a skillet, drain the fat, then simmer it for a minute or two with a splash of water and the taco seasoning before it goes into the filling.
With beef, a can of condensed cheddar cheese soup in place of the cream of chicken makes the sauce cheesier and a little richer, more like a warm taco dip. Layer and bake it exactly the same way. I make the chicken version when I have leftover chicken in the fridge and the beef version when I do not.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. Reheat portions in the oven or microwave to 165°F.
What to Serve With It
Serve it with shredded lettuce, extra sour cream, salsa and a squeeze of lime. For more Mexican-style casseroles, try Mexican tortilla casserole, one pot Mexican rice casserole or tamale casserole. If your family loves Doritos, there is cream cheese and bacon stuffed Doritos chicken, and for more crunchy-topped comfort food, Ritz cracker chicken casserole and Big Mac casserole.
Frequently Asked Questions
Can I make it in a 9×13 pan?
Yes. Double everything, layer it in a 9×13-inch dish and bake about 45 minutes, until hot and bubbling at the edges.
Do I have to cover it with foil?
No. You can bake it uncovered for about 30 minutes instead, until it is bubbly and the cheese is melted.
What chicken should I use?
Any cooked, shredded chicken: leftovers from a roast, grilled chicken breasts, or chicken you poached ahead. Shred it into bite-size pieces.
Final Notes
Top each square with a spoonful of sour cream and chopped cilantro or parsley right before serving. If you have a question or make this, tell me how it turned out in the comments.
Mexican White Trash Casserole
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Ingredients
- 1 bag Nacho Cheese Doritos 10 ounces, crushed (about 4 cups)
- 2 cups cooked chicken shredded
- 2 cups shredded cheese cheddar or Mexican blend, divided
- 1 can condensed cream of chicken soup 10.75 ounces
- 1 can Rotel diced tomatoes with green chilies 10 ounces, undrained
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 packet taco seasoning about 1 tablespoon, adjust to taste
- nonstick cooking spray for the dish
Instructions
- Preheat the oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, 1 cup of the cheese, the cream of chicken soup, Rotel, sour cream, milk and taco seasoning. Stir until well blended.
- Spread half of the crushed Doritos in the bottom of the dish and top with half of the chicken mixture. Repeat with the remaining Doritos and chicken mixture.
- Sprinkle the remaining 1 cup of cheese over the top.
- Cover with foil and bake for 35 minutes, until hot, bubbling at the edges and 165°F in the center.
- Let the casserole rest for 5 to 10 minutes, then serve warm.
