Texas Trash Chicken
A delicious and cheesy chicken enchilada bake that's easy to make and sure to please everyone at the table!
Equipment
- 9x13 baking dish For baking the chicken.
Ingredients
Main Ingredients
- 3 chicken breasts chicken breasts
- 0.5 tbsp taco seasoning divided
- 1 cup enchilada sauce divided
- 14 oz refried beans
- 8 oz cream cheese softened
- 0.25 cup green onions chopped, separate greens and whites
- 4 oz mild green chilis canned
- 8 oz colby jack cheese freshly shredded, divided
- 0.25 red onion red onion chopped
- 1 serving rice for serving
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and let them come to room temperature. Season both sides with a total of ½ tbsp of taco seasoning.
- In a 9x13 baking dish, pour 1 cup of enchilada sauce evenly across the bottom. Using an ice cream scoop or spoon, add about 12 dollops of refried beans over the sauce. Place the seasoned chicken breasts on top of the refried beans, spaced out evenly.
- In a mixing bowl, combine the softened cream cheese, 1 tbsp taco seasoning, the whites of the chopped green onions, green chilis, 1 tbsp enchilada sauce, and 1 oz of the shredded colby jack cheese. Mix until well combined.
- Spread the cream cheese mixture evenly over the chicken breasts, smoothing it out to cover each piece. Sprinkle the chopped red onions around the chicken, then top with the remaining shredded colby jack cheese.
- For a finishing touch, sprinkle a little taco seasoning over the cheese and add the green parts of the chopped green onions on top.
- Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the cheese is bubbly.
- Serve the cheesy chicken enchilada bake with rice, drizzling some of the sauce from the pan over the top and adding extra green onions for garnish.
Notes
Recipe notes: For a spicier kick, consider using spicy taco seasoning or adding jalapeños. You can substitute the colby jack cheese with your favorite cheese for a different flavor.