chicken enchilada pasta

By beandip

Ingredients

• 1 1
• 12 ouncepackagedried jumbo shell macaroni
• 3 3
• large green and/or red sweet peppers, chopped
• 1 1/2 1 1/2
• cupschopped red onion
• 1 1
• fresh jalapeno chile pepper, seeded and chopped
• 2 2
• tablespoonsvegetable oil
• 2 2
• cupschopped cooked chicken
• 1 1
• 16 ouncecanrefried beans
• 1/2 1/2
• 1 1/4 ouncepackagetaco seasoning mix (3 Tbsp.)
• 2 2
• 10 ouncecanenchilada sauce
• 1 1
• 8 ounceshredded Mexican-style four-cheese blend
• 1 1
• cupsliced green onions
• 2 2
• cupsnacho cheese-flavored tortilla chips, crushed (2 oz.)
• Avocado dip and/or sour cream

Preparation

Step 1

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.