Chicken Enchilada Pasta

By courtneyepowell

Ingredients

• 12 oz package dried jumbo shell macaroni
• 3 c green and/or red sweet peppers, chopped (3 large)
• 1 1/2 c chopped red onion (3 med)
• 1 jalapeno, seeded and chopped
• 2 T vegetable oil
• 2 c chopped cooked chicken
• 16 oz can refried beans
• 1/2 of a 1.25 oz envelop taco seasoning mix (3 T)
• 2 10-oz cans enchilada sauce
• 8 oz package shredded Mexican style four cheese blend
• 1 c sliced green onions (8)
• 2 c nacho tortilla chips (cheese flavor), crushed
• Avocado dip and/or sour cream

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350. Cook pasta according to package directions; drain, rinse and set aside.
2. In a skillet cook sweet peppers, onion, jalapeno and 1/4 t salt in hot oil over medium heat for 5 mins or until tender. Stir in chicken, beans, taco seasoning and 1/2 c enchilada sauce. Cook and stir 5 mins. Stir in 1/2 c each cheese and green onions.
3. Divide filling among shells. Spread 1 c of the remaining enchilada sauce in 3-qt rectangular baking dish. Arrange shells on top of sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered, for 30 mins. Uncover; sprinkle with remaining cheese. Bake 5 mins more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream.