Mexican White Trash Casserole

Mexican White Trash Casserole

Ingredients:

• 1 bag Nacho Doritos: Crushed for layering.
• 2 cups shredded chicken: Cooked and ready. You can use rotisserie chicken for convenience.
• 2 cups shredded cheese: Cheddar, Monterey Jack, or a Mexican blend works best.
• 1 can cream of chicken soup: Adds richness and creaminess to the filling.
• 1 can Ro’tel tomatoes (with diced green chilies): Provides a tangy, zesty kick.
• ½ cup sour cream: For a creamy texture.
• ½ cup milk: Helps thin out the mixture for even layering.
• ½ package taco seasoning: Adds bold flavor to the dish.
• Replace Doritos with tortilla chips for a milder crunch.
• Use low-fat sour cream and cheese for a lighter version.
• Substitute the cream of chicken soup with cream of mushroom for a different flavor profile.

Instructions:

Step 1: Preheat Your Oven

Set your oven to 350°F (175°C) and grease a 2-quart casserole dish to prevent sticking.

Step 2: Prepare the Filling

In a large mixing bowl, combine shredded chicken, cream of chicken soup, Ro’tel tomatoes, sour cream, milk, and taco seasoning. Stir until all the ingredients are evenly incorporated.

Pro Tip: For added freshness, stir in some freshly chopped cilantro or diced jalapeños.

Step 3: Layer the Casserole

1. Spread half of the crushed Doritos evenly across the bottom of the casserole dish.
2. Spoon half of the chicken mixture over the Doritos layer.
3. Repeat the layers, finishing with a generous topping of shredded cheese.

Step 4: Bake to Perfection

Cover the casserole dish with aluminum foil and bake for 35 minutes. Remove the foil during the last 10 minutes to allow the cheese to melt and the top layer to become golden and crispy.