Texas Trash Chicken Casserole
Directions
- 1Pour enough enchilada sauce to cover the bottom of a 9x13 baking dish.
- 2Place scoops of refried beans into the enchilada sauce, matching the number of chicken pieces.
- 3Put a piece of chicken on each pile of beans.
- 4Season the chicken generously with taco seasoning.
- 5In a mixing bowl, combine softened cream cheese, a can of diced green chilies, a cup of shredded cheese, a quarter cup of enchilada sauce, and a tablespoon of taco seasoning.
- 6Whisk the sauce mixture until beautifully combined.
- 7Spoon a scoop of the sauce mixture on top of each piece of chicken.
- 8Spread the sauce mixture evenly over the chicken.
- 9Bake in the oven at 350° for about 30 minutes.
- 10Remove from the oven and cover with shredded cheese.
- 11Return to the oven for 5 to 10 minutes, or until the cheese is melted and the chicken is cooked through.
- 12Take it out of the oven and sprinkle with chopped green onions, if desired.
Ingredients
- 1 can enchilada sauce
- refried beans
- chicken
- taco seasoning
- 1 block softened cream cheese
- 1 can diced green chilies
- 1 cup shredded cheese
- 0.25 cup enchilada sauce
- 1 tablespoon taco seasoning
- shredded cheese
- chopped green onions
Equipment
9x13 baking dishscoopermixing bowlwhiskmixy doodleoven
Tips
- Serve on top of rice, a bed of lettuce, or in a tortilla.
Related recipes
Zesty Lime Mexican Inspired Dense Bean Salad
Mexican · Dinner
Pescado crujiente con dip de alcaparras y limón
Mexican · Dinner
Rotisserie White Chicken Cheese Enchiladas
Mexican · Dinner
Suegra’s Refried Beans
Mexican · Dinner
Red Cheesy Enchiladas
Mexican · Dinner
High protein loaded nacho fries
Mexican · Dinner
Stovetop Carnitas
Mexican · Dinner
Birria Ramen
Mexican · Dinner
Loaded Potato Grilled Burrito
Mexican · Dinner
Labor Bowl Beef Mexican Street Corn Bowl
Mexican · Dinner
Steak & Beef Ranchero Spanish Rice
Mexican · Dinner
Crockpot Queso Chicken Tacos
Mexican · Dinner