Chicken Enchilada Pasta

By á-290

Ingredients

• 12-oz. pkg. dried jumbo shell macaroni
• 3 large green and/or red sweet peppers, chopped
• 1-1/2 cups chopped red onion
• 1 fresh jalapeño chile pepper, seeded and chopped
• 2 Tbsp. vegetable oil
• 2 cups chopped cooked chicken
• 1 16-oz. can refried beans
• 1/2 of a 1.25 oz. envelope taco seasoning mix (3 Tbsp.)
• 2 10-oz. cans enchilada sauce
• 1 8-oz. pkg. 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

Preparation

Step 1

12-oz. pkg. dried jumbo shell macaroni
3 large green and/or red sweet peppers, chopped
1-1/2 cups chopped red onion
1 fresh jalapeño chile pepper, seeded and chopped
2 Tbsp. vegetable oil
2 cups chopped cooked chicken
1 16-oz. can refried beans
1/2 of a 1.25 oz. envelope taco seasoning mix (3 Tbsp.)
2 10-oz. cans enchilada sauce
1 8-oz. pkg. 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