Texas Trash Chicken Bake
Servings 4
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!!!
