Mexican White Trash Casserole is unapologetic comfort food, a playful, crowd-pleasing bake that brings together Tex-Mex flavors, creamy chicken, and pantry staples into one ultra-satisfying dish. This casserole combines tender chunks of chicken, poblano-spiked or spicy tomatoes, black beans, sweet corn, gooey cheese, and crushed tortilla chips—all cloaked in a creamy, tangy sauce.
The style is “white trash” only in its cheeky, down-home use of easy, affordable ingredients and a “throw it all in and bake” method that’s beloved for busy weeknights and potluck tables. Every scoop tastes like the best parts of a nacho skillet, enchilada, and cheesy dip—warm, hearty, and absolute comfort from the first bite to the last.
Why You’ll Love It
This is the kind of casserole that checks every box for easy, crowd-ready, family-friendly dinner: bold Southwest flavors, maximum creaminess, layers of melted cheese, and all the fun and nostalgia of potluck hotdish. It’s a dish that’s utterly forgiving; the recipe is a joyful celebration of “use what you have”—leftover chicken, canned beans, jarred salsa, any cheese.
It’s endlessly adaptable for spice level or veggie content, and goes from assembly to oven in under 20 minutes. Perfect for nights when you need cozy, low-stress food, or when you want to wow a group with something hearty, gooey, and a little bit cheeky.
Key Ingredients
- 3 cups cooked, shredded chicken (rotisserie, poached, or leftovers)
- 1 can (15 oz) black or pinto beans, rinsed and drained
- 1 can (15 oz) corn (or 1 1/2 cups frozen/thawed or fresh)
- 1 can (10 oz) Rotel diced tomatoes & green chilies (or fire-roasted tomatoes for extra flavor)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise or Mexican crema (optional, for extra richness)
- 1/2 cup salsa or enchilada sauce (red or green)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 2–3 cups shredded Mexican cheese blend, cheddar, or Monterey Jack
- 3 cups tortilla chips or Doritos, roughly crushed (plus extra for topping)
- Optional: chopped green onions, sliced jalapeños, cilantro, hot sauce, olives
Preparation
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a large bowl, combine chicken, beans, corn, Rotel or tomatoes, cream soup, sour cream, mayo or crema, salsa, chili powder, cumin, garlic powder, and one cup of the shredded cheese. Mix until everything is well coated and seasoned; add salt and pepper to taste.
Spread half the crushed tortilla chips in the bottom of the prepared dish. Layer the chicken mixture evenly over the chips. Top with the rest of the crushed chips, then sprinkle the remaining cheese all over. For extra crunch and flavor, scatter with some crushed Doritos, chopped green onions, or pickled jalapeños on top.
Bake uncovered for 25–30 minutes, or until bubbly, golden brown, and cheese is melted. Let rest 10 minutes before serving to help everything set.
Garnish with cilantro, sour cream, extra salsa, or hot sauce for added freshness and zing.
Technique, Tips & Tricks
For creamy perfection, combine both cream of chicken soup and sour cream (or Greek yogurt for a lighter feel). Pre-crushing chips helps create a crisp bottom and cheesy crust on top; mix in some Doritos or Flamin’ Hot varieties for more fun and color.
If using frozen corn, thaw and drain before adding to the bowl. Rotisserie chicken shredded into bite-sized morsels ensures every bite is juicy and flavorful. Feel free to sauté extra onions, bell peppers, or jalapeños with the chicken for more depth and texture.
Allowing the casserole to stand before serving lets the cheesy sauce thicken slightly, making for perfect scoops that hold together on a plate, in a bowl, or even inside tortillas as makeshift tacos.
Substitutions and Variations
Get creative or adapt based on your pantry or taste:
- Swap sour cream for Greek yogurt or use only one creamy base.
- Use canned or jarred enchilada sauce instead of salsa for smokier flavor.
- Make it vegetarian by doubling the beans and adding extra veggies like peppers, zucchini, or spinach instead of chicken.
- Try ground beef, turkey, or chorizo for the protein, browning and draining before mixing with other ingredients.
- Go gluten-free by using GF chips and soup or a homemade white sauce.
- Add cooked rice or quinoa for more bulk and to extend servings.
- Use pepper jack, Oaxaca, or mozzarella for different cheese vibes.
- Make it spicier with extra hot sauce, chipotle en adobo, or diced fresh jalapeños.
Serving Suggestions
Scoop this casserole into bowls with extra toppings—shredded lettuce, diced tomato, avocado, more sour cream, and lime wedges create a taco-inspired meal. Serve with a simple green salad or crisp coleslaw to balance the richness, or set out alongside refried beans and Spanish rice for a Tex-Mex feast.
For a party, keep warm in a slow cooker and provide a toppings bar: pickled jalapeños, chopped cilantro, salsa, shredded lettuce, and crushed chips let everyone build their perfect bowl. Pile onto soft tortillas or use as nacho topping for game-day gatherings.
Leftovers are delicious folded into burritos, stuffed into bell peppers, or heated in a skillet with eggs for a Tex-Mex breakfast scramble.
Story & Origins
Dishes dubbed “white trash”… are tongue-in-cheek, soul-warming adaptations of hotdish, casserole, and “dump” recipes—often found in church cookbooks across the American South and Midwest. The “Mexican” flair comes from easy-to-find Southwest staples: canned tomatoes with green chilies, black beans, corn, and shredded cheese. These recipes emerged from a mix of thrift, necessity, and a love for bold flavors—taking whatever’s on hand and making it riotously delicious, filling, and easy.
Though the name is irreverent, the spirit is all about celebration and comfort. This casserole continues to evolve online and in kitchens everywhere, proof that humble ingredients and home-cooked meals bring genuine joy.
Nutrition Notes
This casserole is hearty and rich, with protein from chicken and beans, calcium from cheese, and fiber from beans and corn. Use low-fat or nonfat dairy to lighten it up; add extra veggies or beans for fiber and vitamins.
To further reduce calories or sodium, use less cheese, swap in plain Greek yogurt, or use homemade soup or sauce rather than canned. Gluten-free options are easy to create with the right chips and soup. Plant-based eaters can substitute vegan cheese and sour cream.
The dish reheats well and stretches to feed a crowd with rice or salad sides.
Flavors & Pairings
Mexican White Trash Casserole loves zingy, fresh sides: corn slaw, crisp iceberg salads with lime dressing, or a scoop of guacamole. Crunchy chips, pico de gallo, and extra hot sauce bring balance and interest.
Pair with a chili-lime spritzer, horchata, or classic margaritas for a party. For dessert, opt for simple sweets like cinnamon sugar churros or cold watermelon.
Frequently Asked Questions
Can I freeze it?
Yes—bake, cool, and freeze in portions; reheat covered at 350°F until hot.
Can I prep ahead?
Absolutely. Assemble up to the final layer of chips and cheese, cover, and refrigerate until baking.
What chips work best?
Sturdy tortilla chips or Doritos are best; avoid thin, oily chips that get soggy.
How spicy is it?
Up to you: control spice with mild or hot Rotel, and add/omit jalapeños.
How long do leftovers last?
Keep in fridge up to four days. Reheat in oven or microwave; add fresh toppings each time.
Are there gluten-free/dairy-free options?
Yes—use GF soup and chips, and swap in vegan cheese and sour cream as needed.
Final Thoughts
Mexican White Trash Casserole is everything comfort food should be: easy, bold, and bursting with flavor. This playful, satisfying bake is perfect for families, potlucks, or anytime you need a simple, outrageously tasty meal made from pantry staples.
