Can I use rotisserie chicken instead of raw breasts?

Absolutely! Just skip the seasoning step and layer it in with the beans and sauce. You’ll save time and still get all the flavor.

Not really. The mild green chiles add flavor without too much heat. Want a kick? Add a few dashes of hot sauce or use medium enchilada sauce.

How do I store leftovers?

Pop them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. Leftovers also freeze like a dream!

Can I make this a full casserole?

Yes! Just chop the chicken into pieces before layering and mix it all together with cooked rice for a more traditional Texas Trash Chicken casserole feel.

Texas Trash Chicken: Bold, Cheesy Comfort in 30 Minutes

Description

This bold and comforting Texas Trash Chicken recipe features tender chicken breasts smothered in refried beans, enchilada sauce, and a creamy taco-spiced cheese topping. Baked to melty perfection, it’s a hearty one-dish dinner that’s quick enough for busy weeknights and delicious enough to serve guests. Serve over rice or repurpose leftovers into trash tacos the next day!

Ingredients

Scale

3 chicken breasts
½ tbsp taco seasoning
1 tbsp taco seasoning
1 cup enchilada sauce
1 tbsp enchilada sauce
14 oz can refried beans
8 oz cream cheese, softened
¼ cup green onions, chopped (separate whites and greens)
4 oz can mild green chiles
8 oz colby jack cheese, freshly shredded (divided)
¼ red onion, chopped
Rice, for serving

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Instructions

Preheat oven to 400°F.
Pat chicken dry and season both sides with ½ tbsp taco seasoning. Let rest at room temperature.
In a 9×13 baking dish, spread 1 cup enchilada sauce evenly.
Scoop 12 dollops of refried beans across the sauce using a spoon or ice cream scoop.
Place seasoned chicken breasts on top of the refried beans.
In a bowl, combine cream cheese, 1 tbsp taco seasoning, green onion whites, green chiles, 1 tbsp enchilada sauce, and 1 oz shredded cheese. Mix well.
Spread the cream cheese mixture over each chicken breast.
Sprinkle chopped red onion around the chicken and top with remaining shredded cheese.
Garnish with a light dusting of taco seasoning and the green onion tops.
Bake uncovered at 400°F for 30 minutes, until cheese is melted and bubbly.
Serve hot over rice and drizzle with the pan sauce. Top with extra green onions if desired.

Notes

Use freshly shredded cheese for best meltability.
Don’t worry if your cheese topping melts a little unevenly—it all tastes amazing in the end.
Leftovers can be shredded and turned into next-day trash tacos.
You can swap the chicken breasts for boneless thighs or pre-cooked shredded chicken

Prep Time: 10 mins
Cook Time: 30 mins
Category: Dinner, Casserole
Method: Baked
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 chicken breast + sauce
Calories: 485 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 29 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 120 mg