Description
This Mexican White Trash Casserole is a delicious and easy baked dish featuring layers of shredded chicken, crunchy Nacho Cheese Doritos, melty cheese, and flavorful Rotel tomatoes in a creamy mixture. Perfect for busy weeknights, this casserole offers a savory, cheesy, and slightly spicy meal that the whole family will enjoy.
Ingredients
Main 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)
Other
- Nonstick cooking spray for greasing the baking dish
- Optional: Additional shredded cheese for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish (or a 9×13-inch baking dish if doubling the recipe) using nonstick cooking spray to prevent sticking.
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, cream of chicken soup, undrained (or lightly drained based on your preference) Rotel diced tomatoes with green chilies, sour cream, milk, taco seasoning, and 1½ cups of shredded cheese. Stir well until all ingredients are evenly incorporated.
- Assemble the Casserole: Spread half of the crushed Nacho Cheese Doritos evenly across the bottom of the prepared casserole dish. Layer half of the chicken mixture evenly over the chips. Then repeat by adding the remaining Doritos followed by the remaining chicken mixture on top.
- Add the Cheese Topping: Sprinkle the remaining ½ cup of shredded cheese (or more if desired) evenly over the top of the casserole.
- Bake the Casserole: Cover the casserole dish with aluminum foil and bake in the preheated oven for 35 minutes. If you have doubled the recipe and are using a larger dish, bake for approximately 45 minutes or until the casserole is heated through and bubbling around the edges.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes. This resting period allows the casserole to set, making it easier to serve and enjoy.
Notes
- To make this recipe gluten-free, use gluten-free cream of chicken soup and ensure the taco seasoning is labeled gluten-free or make your own seasoning blend.
- Substitute Nacho Cheese Doritos with certified gluten-free cheese-flavored chips or plain gluten-free tortilla chips if required.
