This Mexican White Trash Casserole Recipe features shredded chicken, Doritos, cheese, Rotel, and sour cream—easy, creamy, and ridiculously satisfying.
Alright, so let me tell you something that probably won’t surprise you: I did not grow up eating anything called “Mexican White Trash Casserole.” But I also didn’t grow up with TikTok casseroles or three kids who only agree on two foods—chicken and chips.
This recipe came together one night after we’d had a full-blown “what even is dinner?” meltdown. You know the kind—everyone’s hungry, the fridge is questionable, and you’re considering cereal just to make the whining stop.
But that night I spotted a bag of Doritos in the pantry (half-eaten, obviously), some shredded rotisserie chicken in the fridge, and a sad can of Rotel that had probably been there since last fall. Something in me snapped—in a good way. I threw everything in a bowl with sour cream and cheese, layered it like a lasagna, and baked it. I wasn’t aiming for greatness. I was aiming for dinner on the table before anyone asked for grilled cheese again.
And wouldn’t you know it? It slapped. Even my pickiest kid gave me the universal thumbs-up through a full mouth. So yeah… here we are. The name’s weird. The recipe? A total keeper.
Why You’ll Love This Mexican White Trash Casserole Recipe?
Let’s be real: this isn’t “elegant” food. No one’s plating this with microgreens. But it is:
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Fast – like, “I have 20 minutes and zero emotional energy” fast
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Affordable – it’s a pantry-staple kind of meal
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Crowd-pleasing – because it tastes like a mash-up of tacos, nachos, and something your grandma made in the ’90s (in the best way)
It’s a little trashy (again—in the best way), but it’s got all the right things going on: creamy, crunchy, cheesy, and just enough heat to keep it interesting.
Ingredient Notes:
The whole point of this Mexican White Trash Casserole Recipe is that it’s flexible. Got half the stuff? You can still probably make it work.
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1 bag Nacho Cheese Doritos – Crushed. I use about 4 cups total. If you snack while crushing, I won’t judge.
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2 cups shredded chicken – Use leftovers, rotisserie, or even canned chicken if you’re really in a pinch.
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2 cups shredded cheese – Cheddar, Colby Jack, or a Mexican blend. Anything melty.
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1 can cream of chicken soup – The creamy base. Mushroom works if that’s what you’ve got.
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1 can Rotel tomatoes – Adds a little zip. You can drain it a bit if your mix feels too wet.
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½ cup sour cream – Makes it extra creamy and rich.
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½ cup milk – Loosens up the mixture so it bakes evenly.
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½ packet taco seasoning – Or more, depending on your spice level. Homemade is great too.
How To Make Mexican White Trash Casserole?
Step 1: Get Your Oven and Dish Ready
Preheat your oven to 350°F. Spray a 2-quart casserole dish with nonstick spray. Or go big with a 9×13 if you want leftovers—which I always do.
Step 2: Stir the Creamy Stuff
In a large mixing bowl, throw in your chicken, soup, Rotel, sour cream, milk, taco seasoning, and about 1½ cups of cheese. Stir until it’s a big creamy mess. You’ll know when it’s right.
Step 3: Layer It Up
Spread half the crushed Doritos on the bottom of your dish. Top that with half the chicken mix. Repeat with the rest of the Doritos and the remaining chicken mix. Sprinkle the last of the cheese on top. (Or, you know, go rogue and add more.)
Want To Save This Recipe?
Step 4: Bake It
Cover with foil and bake for about 35 minutes. If you doubled the recipe, give it closer to 45. You want the edges bubbling and the top all gooey and golden.
Step 5: Rest and Eat
Let it sit for about 5–10 minutes after baking so it firms up a bit. Then scoop, serve, and listen to the silence that only happens when everyone’s too busy eating to talk.
Storage Options:
Cover whatever’s left and pop it in the fridge. It’ll keep for 3–4 days. Reheat in the microwave for quick lunches or sneak bites cold from the container like I do when I “forget” to cook.
Want to freeze it? Assemble everything but hold off on baking. Wrap tightly in foil and freeze. Then bake from frozen at 350°F, adding an extra 20 minutes or so.
Variations and Substitutions:
This recipe has “wing it” energy, so here’s how you can switch things up:
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Use ground beef or turkey if that’s what you’ve got
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Swap in Cool Ranch or Spicy Doritos for a flavor twist
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Add extras like corn, black beans, jalapeños, or even chopped bell peppers
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Make it meatless with just beans and veggies
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Try other soups like cream of mushroom or cheddar if you’re out of cream of chicken
What to Serve with Mexican White Trash Casserole?
This dish is basically the main event, but here are a few sides that won’t steal the spotlight:
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A fresh chopped salad with lime vinaigrette
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Cornbread or a slice of avocado toast
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Rice and beans (for that full-on Tex-Mex feel)
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Guacamole, obviously
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A cold beer or fizzy lime soda—your call
Frequently Asked Questions:
Can I make it ahead?
Yep. Assemble it, cover, and refrigerate up to 24 hours. Bake when you’re ready.
What if I don’t have Rotel?
Use diced tomatoes and a spoonful of salsa or a pinch of chili flakes.
Will tortilla chips work?
Sure, but they’re missing that cheesy Doritos punch. Still tasty, though.
Look, the name might sound like a punchline, but this Mexican White Trash Casserole Recipe has serious heart. It’s the kind of meal that pulls a family around the table, that makes you close your eyes on the first bite, that reminds you comfort food doesn’t need to be complicated.
It’s messy. It’s cozy. It’s real life.
And once you make it? You’ll understand why we always double the batch.
So, go on—try it out. Tweak it. Toss in whatever makes you smile.
And come back and tell me how it turned out. Did your kids love it? Did you eat it straight from the dish? I want to hear it all.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican White Trash Casserole Recipe
Ingredients
- 1 10-ounce bag Nacho Cheese Doritos, crushed (approximately 4 cups)
- 2 cups cooked shredded chicken
- 2 cups shredded cheese cheddar or Mexican blend recommended
- 1 10.5-ounce can cream of chicken soup
- 1 10-ounce can Rotel diced tomatoes with green chilies
- ½ cup sour cream
- ½ cup milk
- ½ packet taco seasoning approximately 1 tablespoon
- Nonstick cooking spray for greasing the baking dish
- Optional: Additional shredded cheese for topping
Instructions
Preheat the Oven
- Begin by preheating the oven to 350°F (175°C). Lightly grease a 2-quart casserole dish (or a 9x13-inch baking dish if doubling the recipe) with nonstick cooking spray.
Prepare the Filling
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, Rotel tomatoes (undrained or lightly drained, depending on preferred moisture level), sour cream, milk, taco seasoning, and 1½ cups of shredded cheese. Stir until fully incorporated.
Assemble the Casserole
- Distribute half of the crushed Doritos evenly along the bottom of the prepared baking dish. Spread half of the chicken mixture over the chips in an even layer. Repeat with the remaining Doritos and then the remaining chicken mixture.
Add the Cheese Topping
- Sprinkle the top with the remaining ½ cup of shredded cheese, or more if desired.
Bake the Casserole
- Cover the dish with foil and bake in the preheated oven for 35 minutes. If preparing a doubled recipe in a larger dish, extend the baking time to approximately 45 minutes, or until the casserole is hot and bubbling at the edges.
Rest and Serve
- Remove from the oven and allow the casserole to rest for 5–10 minutes before serving. This will allow the dish to set and make it easier to portion.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
