The Best Texas Trash Chicken- Trim Healthy Mama S or SH!

I know this doesn’t look amazing, but it tastes amazing! This is our new favorite recipe! Texas trash chicken bake is based on the popular Texas trash dip. If you are following trim healthy mama, this recipe is either an s or an s-helper. There is a small amount of refried beans used under the chicken. Depending on how much you eat, you will either be in a thm s or s-helper.

As always, this uses simple ingredients!!

I used canned mild red enchilada sauce, but you can make your own. That only takes about 10-15 minutes. You know I like to make and share easy recipes that your family will love. This is all of the above!! Simple, easy, family friendly, and delicious!! This is one of those recipes you can prep as part of your meal prep, make it early in the day, or just make it at dinner time. Whatever works best for your family in you season. If you are serving two, cut the recipe in half.

I tried so hard to get pretty pictures, but I just couldn’t.

Also, I am not a great photographer, I am more of the person who makes the recipes and pictures are last. I served our Texas trash chicken with my game-changing cauliflower Spanish rice!!! My family is picky about cauliflower rice but they really like when I cook it with my tips. Serve however you want- pico de gallo, guacamole or avocado slices, sour cream, jalapenos, etc.. I definitely would recommend this recipe to be added to your next menu!

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Texas Trash Chicken Bake

Course Main Course

Cuisine Mexican

Diet Diabetic

Keyword Texas Trash Chicken Bake, THM Mama Texas Trash Chicken

Servings 4

Author Jennifer Overstreet

Ingredients

• 10 oz Red Enchilada Sauce
• 16 oz Canned Refried Beans- you might not use all of it
• 1 1/2-2 lb Boneless, Skinless Chicken Breasts
• 1 Pckg Taco Seasoning, or DIY
• 8 oz Block Cream cheese, Can use Reduced Fat
• 6 Green Onions, diced
• 4 oz Diced Green Chilies, we used mild
• 3-5 C Shredded Cheese, sharp, mild, colby jack, your choice Use as much or as little as you want. I added a total of about 3 cups
• 1/4 C Salsa of choice

Instructions

• Preheat oven to 350 degrees. In a 9x13 pan pour all of the enchilada sauce. Spoon dollops of the refried beans on top. Use as much or as little as desired.
  
• Season the chicken breasts with most of the taco seasoning. Reserve about 1 tablespoon.
  
• Place the chicken breasts on top of the refried beans.
  
• Combine cream cheese, the rest of the taco seasoning, green chilies, the cup of shredded cheese and the 1/4 cup salsa.
  
• Mix together well.
  
• Evenly top the chicken with the cheese mixture.
  
• If desired, sprinkle with the green onions now. Or save and add when we add the rest of the cheese later. It should look better if you add them later. Bake 35-45 minutes, or until baked through.
  
• Take out of the oven. The green onions don't look great, but we didn't mind. If you reserved the green onions, top now and with desired amount of cheese. I used about 2 cups. Bake for about 5 more minutes, or until cheese melts.
  
• Remove from the oven and allow to cool for a few minutes.
  
• Serve as desired. I used the sauce on our Spanish rice as well. This was so good!!!