Directions
- 1Cover the bottom of a 9x13 baking dish with enchilada sauce.
- 2Add scoops of refried beans into the enchilada sauce.
- 3Add a chicken thigh on top of each scoop of beans.
- 4Season the chicken thighs with taco seasoning.
- 5In a mixing bowl, combine softened cream cheese, diced green chilies, shredded cheese, and salsa or enchilada sauce.
- 6Add taco seasoning to the cream cheese mixture and mix well.
- 7Place a scoop of the cream cheese mixture on top of each chicken thigh.
- 8Spread the cream cheese mixture to completely cover the chicken.
- 9Bake at 350°F for about 30 minutes.
- 10Add a handful of cheese and bake for a couple of minutes to melt the cheese and cook the chicken.
- 11Garnish with green onions, if desired.
- 12Serve with a bowl of homemade Spanish rice, topping each chicken thigh with rice and sauce.
Ingredients
- 1 can enchilada sauce
- 1 can refried beans
- 8 chicken thighs
- 1 tablespoon taco seasoning
- 1 block cream cheese
- 1 can diced green chilies
- 1 cup shredded cheese
- 0.25 cup jarred salsa
- 1 handful green onions
- 1 bowl homemade spanish rice
Equipment
9x13 baking dishscooping devicemixing bowl
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