Description

This cheesy, creamy Mexican White Trash Casserole is packed with Tex-Mex flavor and comfort food vibes. It’s loaded with chicken, tortillas, beans, and cheese—all brought together with a creamy, spicy sauce. Perfect for weeknight dinners or potluck parties, this casserole is a no-fuss, crowd-pleasing favorite!

Ingredients

3 cups cooked, shredded chicken (rotisserie works great)
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) container sour cream
1 tsp taco seasoning
2 cups shredded cheddar cheese (or Mexican blend), divided
8 small flour or corn tortillas, torn into bite-sized pieces

Optional toppings: chopped green onions, cilantro, jalapeños, or hot sauce

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Instructions

Preheat oven:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Mix the sauce:

In a large bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel, sour cream, taco seasoning, and black beans. Stir in shredded chicken and 1 cup of cheese.

Layer the casserole:

Spread a thin layer of the mixture on the bottom of the baking dish. Add a layer of torn tortillas, then spoon more of the mixture on top. Repeat layers until everything is used, ending with the sauce mixture on top.

Add cheese:

Sprinkle the remaining 1 cup of cheese over the top of the casserole.

Bake:

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes, or until bubbly and golden.

Serve:

Let cool for 5–10 minutes before serving. Top with green onions, cilantro, or jalapeños if desired.

Notes

Swap the chicken for ground beef or turkey if you prefer.

Want more spice? Use hot Rotel or add a dash of cayenne.

This casserole freezes well—just thaw and reheat before serving.