Description
This easy Mexican White Trash Casserole combines crunchy Doritos, creamy chicken, and melted cheese for the ultimate comfort food. Ready in under an hour!
Ingredients
For the Casserole:
- 1 bag Nacho Doritos, crushed (about 2 cups)
- 2 cups shredded chicken (I buy rotisserie and shred it while watching Netflix)
- 2 cups shredded cheese (whatever’s on sale – Colby Jack is my favorite)
- 1 can (10–10.5 oz) cream of chicken soup
- 1 can Rotel diced tomatoes with green chilies
- ½ cup sour cream
- ½ cup milk
- ½ packet taco seasoning (I use the whole thing because we like flavor)
- Optional: extra shredded cheese for topping
When I Don’t Have Exactly This:
- No chicken? I’ve used leftover pork chops, ground turkey, even canned chicken in a pinch
- Missing Rotel? Regular diced tomatoes work, just add some hot sauce later
- Hate spicy? Leave out the chilies completely
- Lactose problems? Almond milk and dairy-free cheese taste fine here
Instructions
Set your oven to 350°F and spray your casserole dish with cooking spray. I learned to do this step first because I always forget and then I’m standing there with a bowl of mixed ingredients waiting for the oven to heat up.
Dump the chicken, soup, Rotel (don’t drain it completely – leave some juice), sour cream, milk, taco seasoning, and most of the cheese into your big bowl. Stir it until everything looks combined and creamy. Taste it now – if it needs more seasoning, add it before you bake.
Put half your crushed Doritos in the bottom of the dish. Spread half the chicken mixture over that. Add the rest of the Doritos, then the rest of the chicken mixture. If you bought extra cheese, pile it on top because more cheese makes everything better.
Cover with foil and stick it in the oven for 35 minutes. You’ll hear it bubbling when it’s ready. If you’re using a bigger dish, give it 45 minutes instead. The edges should look bubbly and the cheese should be melted.
Let it sit for 10 minutes before you serve it. I know this is torture when it smells so good, but it needs time to set up or your first scoop will be a soupy mess.
Notes
Don’t stress about exact measurements here. I’ve made this with whatever cheese was in the fridge, extra chicken when I had leftovers, and different amounts of everything. It always works. This is dump-and-bake cooking at its finest.
Don’t crush your Doritos into powder – you want chunky pieces for the best texture
Room temperature ingredients mix together much easier, so take that sour cream out of the fridge about 30 minutes before cooking
If your mixture seems too thick, add an extra splash of milk
Want it spicier? Add a diced jalapeño or use hot Rotel instead of mild
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican