Name: Mexican White Trash Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 cup cooked ground sausage; 1 (10 oz) can Rotel diced tomatoes with green chilies, drained; 1 (10.5 oz) can cream of chicken soup; 1 cup sour cream; 1 1/2 cups shredded Mexican blend cheese; 1/2 cup shredded cheddar cheese; 1 tsp ground cumin; 1/2 tsp chili powder; Salt and pepper to taste; 1 bag (9–10 oz) Doritos or sturdy tortilla chips, slightly crushed; Optional: sliced pickled or fresh jalapeños, chopped green onions, fresh cilantro, lime juice, black beans, corn, diced bell peppers

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Last updated on January 22, 2026

Have you ever come home craving something warm, crunchy, and cheesy that feels like a tight hug from the oven? I remember the first time I made this casserole—I thought the name was silly, but one bite and my whole kitchen smelled like a fiesta. If cooking feels intimidating, you’re not alone; many home cooks worry about keeping flavors balanced and layers from turning soggy. I promise this Mexican White Trash Casserole is delightfully forgiving and stress-free, and if you enjoy easy casseroles, you might also like this comforting biscuits and gravy breakfast casserole that’s perfect for busy mornings.

A Quick Look at This Mexican White Trash Casserole Recipe

This Mexican White Trash Casserole centers on shredded cooked chicken and a savory cooked sausage—both bring protein and hearty texture. It’s a comforting, cheesy, and slightly spicy layered bake that’s perfect for weeknight dinners or casual gatherings. One big win is convenience: most ingredients are pantry or fridge staples, so it’s quick to assemble. It’s a great recipe for beginners because the steps are straightforward and forgiving—no fancy techniques required. Keep reading to see how small swaps and a few tips can make it your go-to cozy casserole.

Ingredients You’ll Need for Mexican White Trash Casserole

Essentials

2 cups cooked chicken, shredded — I usually use rotisserie or leftover roast chicken for speed and flavor.
1 cup cooked ground sausage — choose a pork-free option like turkey, chicken, or beef sausage; cook and crumble before mixing.
1 (10 oz) can Rotel diced tomatoes with green chilies, drained — adds bright tomato flavor and a little heat.
1 (10.5 oz) can cream of chicken soup — this gives the casserole creaminess and body.
1 cup sour cream — I prefer full-fat for richness, but low-fat works in a pinch.
1 1/2 cups shredded Mexican blend cheese — a mix of Monterey Jack, cheddar, and queso quesadilla-style cheeses melts beautifully.
1/2 cup shredded cheddar cheese — for a sharper, familiar cheddar flavor on top.
1 tsp ground cumin — warm and earthy; don’t skip it.
1/2 tsp chili powder — adds mild heat and depth.
Salt and pepper to taste — start with 1/2 tsp salt and a few grinds of pepper, then adjust.
1 bag (9–10 oz) Doritos or sturdy tortilla chips, slightly crushed — the chips give the casserole crunch and a salty, corn-chip base.

Optional add-ons

Sliced pickled or fresh jalapeños — for extra kick.
Chopped green onions — bright, oniony finish.
Fresh cilantro — adds herbal brightness and color.
A squeeze of lime juice after baking — brightens up the creamy layers.
A can of black beans or corn (drained) — for extra fiber and bulk—stir them into the filling if you want.
Diced bell peppers or onions — sauté briefly with the sausage for more veggie flavor.

Substitutions and shortcuts

Sausage: If you prefer to avoid pork, pick turkey, chicken, or beef sausage. Vegetarian crumbles or plant-based sausage work, too—just cook per package directions.
Chicken: Rotisserie chicken is the fastest route. Use leftover roast chicken or even canned chicken if you’re in a real hurry.
Rotel: If you don’t have Rotel, use a 10 oz can of diced tomatoes mixed with 1–2 tsp chopped mild green chilies or a few drops of hot sauce.
Cream of chicken soup: Use a homemade white sauce (béchamel with a little chicken stock) or a gluten-free condensed soup if needed. For a lighter option, substitute half the soup with Greek yogurt—add it after baking to avoid breaking.
Sour cream: Greek yogurt (plain) or a 50/50 mix of sour cream and Greek yogurt will give tang with less fat.
Cheese: Pre-shredded cheese is convenient, but freshly shredded melts better. Use a sharp cheddar or pepper jack if you want more heat.
Chips: Tortilla chips or even crushed Hacienda-style corn chips work. For a lower-carb option, use crushed baked tortilla strips or omit the chips and toast a thin layer of panko with a little butter on top.
Make-ahead shortcut: Assemble the casserole up to the final cheese layer, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the covered baking time if baking from chilled.

How to Make Mexican White Trash Casserole Step-by-Step

I like to think of this as pantry-easy cooking—nothing fussy, and most of the work happens in one bowl. Here’s how I walk through it, step by step, with tips for beginners.

Preheat and prepare
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a light coating of butter or nonstick spray. I find a little oil on the edges helps the chips brown instead of entirely sticking.
Cook the sausage
- Heat a skillet over medium heat. Add the ground sausage (use turkey or beef sausage if you prefer no pork) and break it apart with a spatula. Cook until it’s evenly browned and cooked through—about 6–8 minutes. If you see excess grease, drain it into a safe container; blot the cooked sausage with a paper towel to remove extra fat. This keeps the casserole from getting oily.
Combine the filling
- In a large mixing bowl, add the shredded cooked chicken and the browned, drained sausage. Stir in the drained can of Rotel. Scoop in the cream of chicken soup and the sour cream, then add the cumin, chili powder, and a generous pinch of salt and black pepper. Mix until everything is evenly coated. Taste a little (just a tiny spoonful) and adjust the seasoning—add a bit more salt or chili powder if you like more heat.
Layer the chips and filling
- Spread about half of the slightly crushed chips across the bottom of your greased casserole dish to form a base layer. I like to leave some larger pieces for pleasant texture. Spoon half of the chicken-and-sausage mixture evenly over the chips. Sprinkle half of the Mexican blend cheese on top. Repeat: another layer of the remaining crushed chips, then the rest of the chicken mixture, and finally the remaining Mexican blend cheese. Finish with the 1/2 cup of shredded cheddar cheese sprinkled across the top—this gives the casserole a golden, flavorful finish.
Cover and bake
- Cover the baking dish tightly with foil. This traps steam and helps the chips soften slightly without burning. Bake covered for 25 minutes. After 25 minutes, remove the foil carefully (watch for steam) and bake uncovered for an additional 10–15 minutes, or until the cheese is melted, bubbly, and starting to brown.
Rest and garnish
- Let the casserole rest for about 5 minutes after removing from the oven. This helps it set so it slices more cleanly. Garnish with sliced jalapeños, chopped green onions, and fresh cilantro if you like. A squeeze of lime over the top just before serving brightens the whole dish.

Tips for success:

If using pre-shredded cheese with anti-caking agents, give it a quick toss in a bowl with a teaspoon of cornstarch to help it melt better.
To prevent the bottom chips from getting soggy, serve within an hour of baking, or keep the assembled but unbaked casserole chilled and bake when ready.
If you like crispier texture, you can reserve some chips to sprinkle on right before serving.

For more casserole inspiration and to compare different layering approaches, I sometimes browse a roundup of easy casseroles like this helpful breakfast casserole guide—it sparks ideas for toppings and side dishes.

Common Mistakes to Avoid

This casserole is forgiving, but a few small missteps can change the texture or flavor. Here are the common mistakes I see, and how to avoid them.

Mistake 1: Using greasy sausage without draining

If you skip draining excess fat, the casserole can turn oily and the chips will get soggy. Always drain browned sausage and blot with a paper towel if it looks very greasy.

Mistake 2: Over-crushing the chips

Crushing chips too finely makes the layers muddy and soft. Leave some larger pieces for texture and crunch. Slightly crushed chips create the best contrast with creamy filling.

Mistake 3: Baking too long or too hot

Baking at a higher temperature or for too long will dry out the filling and burn the cheese topping. Stick to 350°F (175°C) and follow the covered/uncovered timing—25 minutes covered, then 10–15 minutes uncovered.

Serving Suggestions for Mexican White Trash Casserole

This casserole is a crowd-pleaser on its own, but pairing it thoughtfully makes the meal feel complete. Here are a few ways I like to serve it.

Light and zesty sides

A simple mixed green salad with a lime vinaigrette cuts through the richness and adds freshness. I toss baby greens with lime juice, olive oil, salt, and a pinch of cumin for a complementary flavor profile.

Hearty accompaniments

Serve with warm corn tortillas, Spanish rice, or a side of black beans for a more filling plate. These sides turn the casserole into a full-on Tex-Mex spread perfect for dinner with family.

Toppings and finishing touches

Offer a toppings bar: diced avocado or guacamole, sour cream, extra shredded cheese, sliced jalapeños, chopped cilantro, and lime wedges. Let everyone customize their portion—kids often want plain, while adults go for jalapeños and cilantro.

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Conclusion

I always tell friends that this Mexican White Trash Casserole is easier than it looks—simple layers, no complicated techniques, and forgiving flavors that welcome tweaks. You can make it your own with different proteins, extra veggies, or a swap to lighter dairy, and it still feels cozy and satisfying. If you want to try a version from another cook for comparison or inspiration, here’s a solid rendition called Mexican White Trash Casserole Recipe that I use for ideas now and then. Give it a try this week and let me know which toppings your family claimed first.

FAQs About Mexican White Trash Casserole

Q1: Can I make Mexican White Trash Casserole ahead of time?
A1: Yes—assemble the casserole up to the final cheese layer, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add about 5–10 extra minutes to the covered baking time. Baking from chilled may slightly change the crispness of the chips, so I sometimes reserve a handful of chips to sprinkle on before serving.

Q2: Is Mexican White Trash Casserole freezer-friendly?
A2: You can freeze the unbaked casserole for up to 2 months. Wrap it tightly with plastic wrap and aluminum foil. Thaw overnight in the refrigerator before baking, and add 10–15 minutes to the baking time if it’s still cold in the center.

Q3: Can I make Mexican White Trash Casserole without cream of chicken soup?
A3: Absolutely. Substitute a quick homemade white sauce: melt 2 tbsp butter, whisk in 2 tbsp flour, cook 1–2 minutes, then whisk in 1 cup chicken broth and 1/2 cup milk until thickened. Stir in a pinch of salt and use it in place of the condensed soup. Greek yogurt can replace some sour cream for tang, but add it after baking if you’re concerned about curdling.

Q4: What are good protein swaps for Mexican White Trash Casserole?
A4: If you want to avoid pork, use cooked turkey or chicken sausage, lean ground beef, shredded rotisserie chicken, or a plant-based sausage crumble. Tofu crumbles seasoned with cumin and chili powder can also work for a vegetarian twist—just press and crumble firm tofu first and sauté to remove moisture.

Q5: How can I make Mexican White Trash Casserole less spicy for kids?
A5: Use mild Rotel (or plain diced tomatoes) and omit jalapeños. Choose a mild sausage and reduce the chili powder to 1/4 tsp. Serve spicy condiments on the side so adults can add heat after serving.

Mexican White Trash Casserole

A Quick Look at This Mexican White Trash Casserole Recipe