Texas Trash Chicken

Name: Texas Trash Chicken Casserole
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

Texas Trash Chicken is a cheesy, layered Tex-Mex casserole combining seasoned chicken thighs, refried beans, and green enchilada sauce under a creamy cheese topping. It's a straightforward one-dish weeknight meal that bakes in under an hour.

🌍Tex-Mex 🏷️Casserole 🏷️Chicken casserole 🏷️Comfort food 🏷️Cheesy Weeknight dinner

🏷️

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TikTok

Total

1h

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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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 choppedoptional
1 tsp taco seasoning, for toppingoptional
Cooked white rice, for servingoptional

12 Ingredients

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Instructions

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.

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Tips & Notes

Pro tips

Pat chicken thighs dry and season them evenly with taco seasoning before layering to ensure consistent flavor distribution throughout the casserole.
Mix softened cream cheese with the second portion of taco seasoning before spreading as the topping — this prevents lumps and distributes seasonings evenly.
Reserve half the green onions and sprinkle over the casserole in the last 5 minutes of baking to preserve their fresh flavor and color.
Divide the shredded cheese: layer most of it between ingredient layers, then use the remaining amount for the final topping so it browns nicely without burning.

Substitutions

Green enchilada sauce → Red enchilada sauce (changes flavor profile to earthier, less tangy)
Colby Jack cheese → Sharp cheddar or Mexican blend cheese (cheddar is sharper; Mexican blend melts more smoothly)
Cream cheese → Sour cream or Mexican crema (lighter texture, tangier flavor)
Green chiles → Jalapeños or poblano peppers (jalapeños add more heat and bite)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 15-20 minutes until heated through, or microwave individual portions.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay moister during baking. If using breasts, reduce baking time by 5-10 minutes and check for doneness at 160°F internal temperature.

Can this casserole be made ahead?

Yes, assemble completely, cover with foil, and refrigerate up to 24 hours before baking. Add 10-15 minutes to baking time if baking from cold.

What can I substitute for cream cheese?

Use sour cream or Greek yogurt mixed with a bit of butter for a lighter version, or Mexican crema if available. The texture will be slightly thinner.

Is this recipe spicy?

Mild to moderate heat from green enchilada sauce and diced green chiles. Adjust spice level by choosing mild or hot sauce, or omit chiles for less heat.