Mexican White Trash Casserole

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded chicken, Rotel tomatoes, cream of chicken soup, sour cream, taco seasoning, diced onions if using, and 1 cup of shredded cheese. Mix until well combined.
3. Gently fold in the crushed tortilla chips until evenly coated.
4. Spread the mixture evenly into the prepared baking dish.
5. Top with the remaining cheese and a handful of extra crushed tortilla chips.
6. Bake for 20 to 25 minutes, until hot, bubbly, and lightly golden on top.
7. Remove from the oven and garnish with chopped tomatoes and cilantro or green onions before serving.

Variations :

• Swap chicken for ground beef or turkey for a different protein.
• Use cream of mushroom soup instead of cream of chicken.
• Add black beans or corn for extra texture and heartiness.

Tips :

• Use rotisserie chicken to save time and boost flavor.
• Lightly crush the tortilla chips so they keep some texture after baking.
• Serve with guacamole, salsa, or extra sour cream on the side for a complete Tex-Mex meal.