Mexican White Trash Casserole

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🌮 Mexican White Trash Casserole

📖 Description

This Mexican White Trash Casserole is a creamy, cheesy, comforting dish that combines layers of chicken, tortillas, corn, beans, and gooey cheese with a flavorful blend of spices. It’s a budget-friendly, family-style recipe that’s quick to put together and perfect for weeknight dinners, potlucks, or game day gatherings. Think of it as a Tex-Mex inspired casserole with a creamy twist!

🥘 Ingredients

  • 3 cups cooked chicken (shredded or cubed)

  • 1 can (10.5 oz) cream of chicken soup

  • 1 can (10 oz) Rotel (diced tomatoes & green chilies, drained slightly)

  • 1 cup sour cream

  • 1 can (15 oz) black beans, rinsed and drained

  • 1 cup frozen or canned corn

  • 1 packet taco seasoning (or homemade mix)

  • 10 small flour tortillas (or corn tortillas, cut into strips or quarters)

  • 2 cups shredded cheddar cheese (or Mexican cheese blend)

  • 1 small onion, diced (optional)

  • 1 jalapeño, diced (optional, for spice)

  • Fresh cilantro & green onions (for garnish)

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. In a large bowl, combine chicken, cream of chicken soup, sour cream, Rotel, taco seasoning, corn, beans, and onion/jalapeño if using. Mix well.

  3. Layer half of the tortilla pieces on the bottom of the dish.

  4. Spread half of the chicken mixture over the tortillas. Sprinkle with half the cheese.

  5. Repeat layers: tortillas → chicken mixture → cheese.

  6. Cover with foil and bake for 30 minutes.

  7. Remove foil and bake another 10 minutes until bubbly and golden.

  8. Garnish with cilantro, green onions, or jalapeño slices before serving.

🍽️ Servings

  • Makes 6–8 servings (depending on portion size).

🧾 Nutritional Info (per serving, approx. based on 8 servings)

  • Calories: 420 kcal

  • Protein: 24 g

  • Carbohydrates: 32 g

  • Fat: 22 g

  • Fiber: 5 g

  • Sodium: 980 mg

💡 Notes

  • You can use rotisserie chicken for faster prep.

  • Flour or corn tortillas both work — flour makes it creamier, corn gives a rustic texture.

  • Adjust spice with mild or hot Rotel and by adding/removing jalapeños.

  • Can be prepped ahead and refrigerated (up to 24 hours) before baking.

🔑 Tips

  • For extra cheesiness, add a layer of queso dip in between.

  • Make it healthier by using Greek yogurt instead of sour cream.

  • Freeze leftovers in airtight containers for up to 2 months.

  • Add a crunchy topping of crushed tortilla chips or Doritos before serving.

🌿 Health Benefits

  • High protein from chicken and beans.

  • Fiber-rich from beans and corn.

  • Provides calcium from cheese.

  • Can be adjusted to a lighter version using low-fat sour cream, cheese, and whole wheat tortillas.

❓ Q & A

Q1: Can I make this vegetarian?
Yes! Replace chicken with extra beans (black beans, pinto beans) or sautéed veggies (bell peppers, zucchini, mushrooms).

Q2: Can I use ground beef instead of chicken?
Absolutely — just brown the beef with taco seasoning before layering.

Q3: Can this be made ahead of time?
Yes, assemble the casserole up to 24 hours in advance and refrigerate, then bake when ready.

Q4: What toppings go well with this casserole?
Salsa, guacamole, jalapeños, shredded lettuce, or crushed tortilla chips make great additions.

Q5: Is it kid-friendly?
Yes, just use mild Rotel and skip jalapeños for a less spicy version.

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