Mexican White Trash Casserole
Servings: 6–8

3 cups cooked shredded chicken (rotisserie works great)
8 small flour or low-carb tortillas, torn into pieces
1 (10 oz) can Rotel tomatoes (drained)
1 (4 oz) can diced green chiles
1 cup corn kernels (optional)

Creamy Sauce:
1 cup sour cream (or Greek yogurt for lighter version)
1 (10.5 oz) can cream of chicken soup
½ cup chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
½ tsp cumin
½ tsp salt
½ tsp black pepper

Cheese Layer:
2 cups shredded Mexican blend cheese
½ cup shredded mozzarella (optional for extra melt)

Toppings (Optional but AMAZING):
Crushed tortilla chips
Sliced jalapeños
Cilantro
Extra cheese

Preheat your oven to 350°F (175°C). Grease a 9×13 casserole dish.
In a mixing bowl, whisk together:
sour cream
cream of chicken soup
chicken broth
garlic powder
onion powder
chili powder
cumin
salt & pepper
Stir until smooth and creamy.
In a large bowl, mix together:
shredded chicken
Rotel
green chiles
corn (optional)
½ cup of the creamy sauce
Mix very well so every bite gets coated.
In your casserole dish:
Layer 1: Torn tortilla pieces
Layer 2: Half of the chicken mixture
Layer 3: A drizzle of sauce
Layer 4: Cheese
Repeat layers until everything is used — finish with a THICK layer of cheese on top.
Bake uncovered for 25–30 minutes, until:
cheese is bubbling
edges are golden
center is hot and melty
Broil for 2 minutes at the end.
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