Texas Trash Chicken Casserole
Texas Trash Chicken Casserole
Ingredients
For the Casserole Base
- 1 can Las Palmas enchilada sauce, (10 ounce)
- 1 can Taco Bell Original Refried Beans, (16 ounce)
For the Chicken
- 8 boneless, skinless chicken thighs
- 3 tablespoons taco seasoning
For the Creamy Topping
- 1 block cream cheese, softened (8 ounce)
- 1 can diced green chiles, drained (4 ounce)
- 1 cup shredded cheddar blend cheese
- 1/4 cup salsa
- 1 tablespoon taco seasoning
For the Topping & Garnish
- 1/2 cup shredded cheddar blend cheese
- 1/4 cup green onions, chopped
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 350
- 2
Pour the enchilada sauce into the prepared baking dish, spreading it evenly to cover the bottom.
⏱️ 1 min
- 3
Using an ice cream scoop, place several dollops of refried beans evenly over the enchilada sauce.
⏱️ 2 min
- 4
Place the raw chicken thighs on top of each refried bean dollop. Season the chicken generously with 3 tablespoons of taco seasoning.
⏱️ 3 min
- 5
In a medium bowl, combine the softened cream cheese, drained diced green chiles, 1 cup of shredded cheddar blend cheese, salsa, and 1 tablespoon of taco seasoning. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 6
Using the same ice cream scoop, place dollops of the cream cheese mixture on top of each seasoned chicken thigh. Use a spatula to spread the mixture evenly, ensuring the chicken is completely covered.
⏱️ 5 min
- 7
Bake the casserole in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 350
- 8
Remove the casserole from the oven. Sprinkle the remaining 1/2 cup of shredded cheddar blend cheese over the top. Return to the oven for 3 to 5 more minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 350 - 9
Remove from the oven and let rest for a few minutes. Garnish with chopped green onions before serving. Serve with a side of homemade Spanish rice, placing a piece of the casserole on top of the rice for a 'dang good' meal.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Texas Trash Chicken Casserole
Ingredients
For the Casserole Base
- 1 can Las Palmas enchilada sauce, (10 ounce)
- 1 can Taco Bell Original Refried Beans, (16 ounce)
For the Chicken
- 8 boneless, skinless chicken thighs
- 3 tablespoons taco seasoning
For the Creamy Topping
- 1 block cream cheese, softened (8 ounce)
- 1 can diced green chiles, drained (4 ounce)
- 1 cup shredded cheddar blend cheese
- 1/4 cup salsa
- 1 tablespoon taco seasoning
For the Topping & Garnish
- 1/2 cup shredded cheddar blend cheese
- 1/4 cup green onions, chopped
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 350 - 2
Pour the enchilada sauce into the prepared baking dish, spreading it evenly to cover the bottom.
⏱️ 1 min - 3
Using an ice cream scoop, place several dollops of refried beans evenly over the enchilada sauce.
⏱️ 2 min - 4
Place the raw chicken thighs on top of each refried bean dollop. Season the chicken generously with 3 tablespoons of taco seasoning.
⏱️ 3 min - 5
In a medium bowl, combine the softened cream cheese, drained diced green chiles, 1 cup of shredded cheddar blend cheese, salsa, and 1 tablespoon of taco seasoning. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 6
Using the same ice cream scoop, place dollops of the cream cheese mixture on top of each seasoned chicken thigh. Use a spatula to spread the mixture evenly, ensuring the chicken is completely covered.
⏱️ 5 min - 7
Bake the casserole in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 350 - 8
Remove the casserole from the oven. Sprinkle the remaining 1/2 cup of shredded cheddar blend cheese over the top. Return to the oven for 3 to 5 more minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 350 - 9
Remove from the oven and let rest for a few minutes. Garnish with chopped green onions before serving. Serve with a side of homemade Spanish rice, placing a piece of the casserole on top of the rice for a 'dang good' meal.
⏱️ 2 min