Texas Trash Chicken Recipe
Texas Trash Chicken is a flavorful baked chicken dish layered with refried beans, enchilada sauce, and a creamy, cheesy topping spiced with taco seasoning and green chilis. This hearty and comforting recipe delivers a delicious Tex-Mex twist, perfect served alongside rice and garnished with fresh green onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
Chicken and Seasoning
- 3 chicken breasts
- 1/2 tbsp taco seasoning
- 1 tbsp taco seasoning, divided
Sauce and Beans
- 1 cup enchilada sauce
- 1 tbsp enchilada sauce, divided
- 14 oz can refried beans
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 4 oz can mild green chilis
- ¼ cup green onions, chopped (separate the greens and whites)
- 1 oz freshly shredded Colby Jack cheese
Toppings and Garnishes
- 8 oz freshly shredded Colby Jack cheese, divided
- ¼ of red onion, chopped
- Additional green onions (greens separated) for garnish
- Rice, for serving
Instructions
- Prepare the Chicken: Pat your chicken breasts dry of any moisture and allow them to come to room temperature. Season both sides of the chicken breasts evenly with ½ tablespoon of taco seasoning total.
- Assemble the Base Layer: In a 9×13 inch baking dish, pour 1 cup of enchilada sauce in an even layer to cover the bottom. Using an ice cream scoop or spoon, add about 12 dollops (equivalent to 14 oz) of refried beans over the enchilada sauce layer. Space the three seasoned chicken breasts evenly on top of the refried beans.
- Make the Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, 1 tablespoon of taco seasoning, the white parts of the chopped green onions, mild green chilis, 1 tablespoon of enchilada sauce, and 1 ounce of freshly shredded Colby Jack cheese. Mix thoroughly until all ingredients are fully combined and smooth.
- Top the Chicken: Divide the cream cheese mixture evenly over each piece of chicken, spreading it smoothly to cover the entire surface of each breast. Sprinkle the chopped red onions evenly around the chicken pieces. Then, sprinkle the remaining shredded Colby Jack cheese over the top to cover the chicken layer.
- Garnish Before Baking: Lightly sprinkle a small amount of taco seasoning over the cheese on top. Finish by sprinkling the green parts of the chopped green onions evenly across the dish.
- Bake: Preheat your oven to 400°F (204°C). Place the baking dish in the oven and bake for 30 minutes, until the chicken is fully cooked through and the cheese topping is melted and bubbly.
- Serve: Serve the Texas Trash Chicken hot with rice on the side. Spoon some of the pan sauce over the chicken and garnish with additional fresh green onions to enhance flavor and presentation.
Notes
- Allowing the chicken to come to room temperature helps it cook evenly.
- You can adjust the level of taco seasoning according to your spice preference.
- Use freshly shredded cheese for better melting and flavor.
- Serve with rice to make it a complete, filling meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: Texas Trash Chicken, Tex-Mex chicken recipe, baked chicken, cheesy chicken recipe, enchilada sauce chicken, refried beans chicken, easy chicken dinner
Find it online: https://servedbynora.com/texas-trash-chicken-recipe/
