Print

Texas Trash Chicken Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

Texas Trash Chicken is a deliciously cheesy and flavorful baked chicken casserole featuring shredded Colby Jack cheese, tangy enchilada sauce, creamy softened cream cheese, green chiles, and seasoned chicken breasts. This hearty dish combines layers of spicy and creamy elements for a comforting meal perfect for a family dinner or casual gathering.

Ingredients

Scale

Cheese

  • 3 cups shredded Colby Jack cheese, divided use
  • 8 ounce block cream cheese, softened to room temperature

Sauces & Seasonings

  • 10 ounces red enchilada sauce, divided use
  • 1 ounce packet taco seasonings, divided use (approximately 2 tablespoons)

Other Ingredients

  • 4 green onions, sliced, divided use
  • 4 ounce can diced mild green chiles, undrained
  • 8 ounces refried beans (half of a 16 ounce can)
  • 4 boneless, skinless chicken breasts

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for baking the chicken casserole.
  2. Prepare Cheese Mixture: In a mixing bowl, combine 1 cup shredded Colby Jack cheese, 1/4 cup red enchilada sauce, the softened 8 ounce block of cream cheese, half of the sliced green onions, the 4 ounce can diced mild green chiles with juice, and 1 tablespoon of the taco seasoning packet. Mix thoroughly until smooth and well combined. Set this mixture aside for later use.
  3. Prepare Baking Dish: Pour the remaining enchilada sauce evenly into the bottom of a 9×13-inch baking dish.
  4. Add Refried Beans: Dollop the 8 ounces of refried beans evenly around the dish over the enchilada sauce.
  5. Place Chicken Breasts: Arrange the four chicken breasts evenly over the beans and sauce mixture in the baking dish.
  6. Season Chicken: Reserve one teaspoon of the taco seasoning packet. Season both sides of the chicken breasts with the remaining taco seasoning to ensure they’re flavorful.
  7. Top with Cheese Mixture: Spread the prepared cream cheese mixture evenly over the seasoned chicken breasts.
  8. Add Cheese Topping: Sprinkle the remaining 2 cups of shredded Colby Jack cheese over the cream cheese layer on top of the chicken.
  9. Finish Seasoning: Evenly sprinkle the reserved one teaspoon of taco seasoning over the top layer of cheese for extra spice and flavor.
  10. Bake: Bake the casserole uncovered in the preheated oven for 20 to 30 minutes, or until the internal temperature of the chicken reaches 165°F. If the top is browning too quickly before the chicken is cooked through, cover the dish loosely with aluminum foil and continue baking until done. Cooking time may vary based on chicken size.
  11. Garnish and Serve: Once baked, sprinkle the remaining sliced green onions on top for a fresh and colorful garnish. Serve warm and enjoy!

Notes

  • Be sure to check the internal temperature of the chicken to ensure it reaches 165°F for safe consumption.
  • If the cheese topping starts to brown too fast, cover the dish with foil to prevent burning while the chicken finishes baking.
  • Using softened cream cheese helps the mixture blend smoothly and bake evenly.
  • Adjust the amount of taco seasoning based on your preferred spice level.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Keywords: Texas Trash Chicken, baked chicken casserole, Tex-Mex chicken, cheesy chicken bake, enchilada sauce chicken

Find it online: https://flavorsbymaya.com/texas-trash-chicken-recipe/