Name: Texas Trash Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 (10 oz) cans green enchilada sauce, divided; 1 (16 oz) can refried beans; 2 lbs boneless, skinless chicken thighs; 2 tbsp taco seasoning; 8 oz cream cheese, softened; 1 tbsp taco seasoning; 1/2 cup green onions, chopped and divided; 1 (4 oz) can diced green chiles, drained; 2 cups shredded Colby Jack cheese, divided; 1/4 cup red onion, finely chopped; 1 tsp taco seasoning, for topping; Cooked white rice, for serving

1

Preheat your oven to 425°F (220°C).

2

Pour about 1.5 cans of the green enchilada sauce into the bottom of a 9x13 inch baking dish, reserving about 1/2 cup for the cheese mixture.

3

Using an ice cream scoop or large spoon, drop dollops of refried beans evenly over the enchilada sauce.

4

Season the chicken thighs with 2 tablespoons of taco seasoning. Arrange the seasoned chicken thighs in a single layer on top of the beans.

5

In a medium bowl, combine the softened cream cheese, 1 tablespoon of taco seasoning, half of the chopped green onions, the drained diced green chiles, 1 cup of the shredded Colby Jack cheese, and the reserved enchilada sauce.

6

Mix the cream cheese mixture until everything is well combined.

7

Spread the cream cheese mixture evenly over the chicken thighs.

8

Top the casserole with the remaining 1 cup of shredded cheese.

9

Garnish with the remaining green onions and the finely chopped red onion.

10

Lightly sprinkle the remaining 1 teaspoon of taco seasoning over the cheese.

11

Bake at 425°F for 45 minutes, or until the chicken is cooked through and the top is golden and bubbly.

12

Let the casserole rest for a few minutes before serving over cooked white rice.

Texas Trash Chicken

Ingredients

12 Ingredients

Instructions

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