Preparation Steps

• Pat your chicken dry of any moisture and allow to come to room temperature. Season both sides of the chicken breasts with a ½ tablespoon of taco seasoning total.
• In a 9x13 baking dish, pour 1 cup of enchilada sauce in an even layer. Next, using an ice cream scoop or spoon add about 12 dollops (14 oz) of the refried beans over the enchilada sauce. Then place the three seasoned chicken breasts spaced out over the refried bean dollops.
• In a bowl, add in softened cream cheese, 1 tablespoon taco seasoning, the whites of the chopped green onions, green chilis, 1 tablespoon enchilada sauce, and 1 oz of the freshly shredded colby jack. Mix that together until fully combined.
• Divide the cream cheese mixture evenly over the three pieces of chicken and smooth it out to cover the entire piece. Sprinkle the chopped red onions around the chicken. Then, sprinkle the rest of the freshly shredded colby jack over the top of the chicken to cover the top.
• To garnish, shake a tiny bit of taco seasoning over the cheese and sprinkle over the greens of the chopped green onions.
• Place that in the oven and bake at 400°F for 30 minutes.
• Serve with rice and garnish with the sauce from the pan and some more green onions.