Yes. You can assemble the casserole up to 24 hours in advance, cover it tightly with foil, and store it in the refrigerator. When ready to bake, remove it from the fridge about 15 minutes before putting it in the oven. You may need to add an extra 5–10 minutes of baking time since it will be cold.

What if I don’t have Rotel?

If you can’t find Rotel, you can substitute a can of diced tomatoes and a small can of diced green chiles. It won’t have quite the same depth of flavor, but it will still be delicious and work perfectly in the recipe.

Will tortilla chips work?

Using tortilla chips in a Mexican Trash casserole can give you a crunchier texture. Just keep in mind they may soften as they absorb the sauce during baking. For the best crunch, add some chips on top in the last few minutes of baking.

Can I freeze Mexican White Trash Casserole?

Absolutely. Assemble the casserole without baking, wrap it tightly in foil and plastic wrap, and freeze for up to 2 months. When ready to bake, thaw it in the fridge overnight, then bake as directed. This makes it a great meal prep option for busy weeks.

Mexican White Trash Casserole: Stunning Easy Dinner

Name: Mexican White Trash Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 3 cups cooked shredded chicken; 1 can (10 oz) Rotel diced tomatoes with green chiles; 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream (or Greek yogurt); 2 cups shredded cheddar or Monterey Jack cheese, divided; 8–10 flour tortillas (or corn tortillas for texture); 1 small can (4 oz) diced green chiles; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste

Ingredients

Scale

3 cups cooked shredded chicken

1 can (10 oz) Rotel diced tomatoes with green chiles

1 can (10.5 oz) cream of chicken soup

1 cup sour cream (or Greek yogurt)

2 cups shredded cheddar or Monterey Jack cheese, divided

8–10 flour tortillas (or corn tortillas for texture)

1 small can (4 oz) diced green chiles

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

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Instructions

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

2. In a large bowl, combine shredded chicken, Rotel, cream of chicken soup, sour cream, green chiles, 1 cup of cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.

3. Cut tortillas into halves or quarters for easier layering.

4. Place a layer of tortillas in the bottom of the dish, followed by a layer of the chicken mixture. Repeat layers until all ingredients are used, ending with tortillas topped with remaining cheese.

5. Cover with foil and bake for 25 minutes.

6. Remove foil and bake for an additional 10 minutes, until bubbly and lightly golden.

7. Let rest for 5 minutes before slicing and serving.

Notes

You can assemble this casserole a day ahead and refrigerate until baking.

For extra spice, add sliced jalapeños or use Pepper Jack cheese.

Freezer-friendly: assemble without baking, wrap tightly, and freeze for up to 2 months.

Author: Chef Saly
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 4g
Sodium: 820mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 25g
Cholesterol: 78mg