Sure! The term “Mexican White Trash” is sometimes used informally (though controversially) to describe a bold, indulgent, Tex-Mex–inspired dip or casserole—usually cheesy, spicy, and loaded with flavor. Here’s a popular dip-style version of the recipe (without using any links):

Mexican White Trash Dip (Cheesy Chicken Dip)

Ingredients:

• 2 cups cooked chicken (shredded or chopped; rotisserie chicken works great)
• 1 (8 oz) package cream cheese, softened
• 1 cup sour cream
• 1 (10 oz) can Rotel (diced tomatoes with green chiles), drained
• 1 cup shredded Mexican cheese blend
• 1 cup shredded Monterey Jack cheese
• 1 packet taco seasoning (or homemade)
• 1/2 cup diced jalapeños (optional, for extra spice)
• 1/2 cup diced green onions (optional)
• Tortilla chips (for serving)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine the cream cheese, sour cream, and taco seasoning. Mix until smooth.
3. Stir in the cooked chicken, drained Rotel, shredded cheeses, and optional jalapeños or green onions.
4. Spread the mixture evenly into a baking dish (8×8 or similar size).
5. Bake uncovered for about 25–30 minutes, or until hot and bubbly with the cheese melted on top.
6. Serve warm with tortilla chips, scoops, or over warm flour tortillas.

Tips & Variations:

• Add black beans or corn for extra texture and flavor.
• Swap chicken for ground beef or turkey if you prefer.
• For a stovetop or slow cooker version, just mix all ingredients and heat until melted and combined.