Creamy Salsa Chicken Bake

Preheat your oven to 375°F (190°C).

Pour the red enchilada sauce into the bottom of a 9x13 inch baking dish.

Add the chopped red onion and diced green chiles to the sauce and stir to combine.

Using a cookie scoop, place dollops of refried beans evenly throughout the sauce.

In a separate bowl, toss the chicken breasts with the taco seasoning until fully coated.

Lay the seasoned chicken breasts in a single layer on top of the sauce and beans.

Break the softened cream cheese into small pieces and dot them over the top of the chicken.

Sprinkle about half of the shredded cheese over the chicken and cream cheese.

Pour the chunky salsa evenly over the cheese layer.

Top with the remaining shredded cheese and sprinkle with sliced green onions.

Spray a piece of aluminum foil with cooking spray and cover the baking dish loosely.

Bake for 25 minutes.

Remove the foil and bake for another 5-10 minutes, or until the chicken is cooked through and the cheese is bubbly and lightly browned.

Let rest for a few minutes before serving. Serve with rice and extra refried beans if desired, spooning extra sauce from the pan over everything.