Enchilada Bake

By marlene

Ingredients

• 1 pd Mezzi Rigatoni
• 2 TBLS olive oil
• 1 lrg red pepper, chopped
• 1 lrg green pepper chopped
• 1 jalapeno finely chopped
• 1 lrg onion, finely chopped
• 4 cooked chicken breasts, chopped or 1 shredded rotisserie chicken
• 2 (10 oz) cans red enchilada sauce
• 1 1/2 tsp cumin1/2 tsp salt
• 2 tsp lime juice
• 1 1/2-2 cups monteray jack cheese
• sour cream to garnish

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. Preheat oven 350
2. Boil the pasta and rinse
3. while pasta is cooking, heat the olive oil in lrg skillet. Place peppers and onion in pan. Saute until soft
4. Add chicken, enchilada sauce, cumin, salt, lime juice
5. Stir to combine, cook until heated
6. Add salt/pepper to taste
7. Add pasta and combine
8. Transfer to 9X13 pan and cover with cheese
9. Bake uncover 15-20 min until cheese is melted
10. Serve with sour cream