Chicken Enchilada Pasta

Chicken Enchilada Pasta


1-12 ounce package dried jumbo shell macaroni

3 large green and/or red sweet peppers, chopped

1 1/2 cups chopped red onion

1 fresh jalapeno chile pepper, seeded and chopped

2 tablespoons vegetable oil

2 cups chopped cooked chicken

1-16 ounce can refried beans

1/2 of 1 -1/4 ounce package taco seasoning mix (3 Tbsp.)

2-10 ounce can enchilada sauce

1-8 ounce shredded Mexican-style four-cheese blend

1 cup sliced green onions

2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)

Avocado dip and/or sour cream


1.Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2.In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3.Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.

4.Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.

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