Enchilada Pasta Bake

By á-51103

Pasta shells, roasted chicken breast and black beans put the hearty in this cheesy and easy-to-make enchilada bake.

Ingredients

• 4-1/2 cups medium pasta shells, uncooked
• 2 tsp. oil
• 1 yellow onion, chopped
• 1 red pepper, chopped
• 1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
• 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
• 2 cups OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
• 1 can (15.5 oz.) no-salt-added black beans, rinsed
• 3 green onions, thinly sliced, divided
• 1/3 cup chopped fresh cilantro, divided
• 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Details

Servings 8
Preparation time 25mins
Cooking time 50mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 375°F.

Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Kitchen Tips
Serving Suggestion

Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream, and TACO BELL® Thick & Chunky Salsa.

Substitute
Prepare using KRAFT Mexican Style Finely Shredded Four Cheese.

Substitute
Prepare using 2 cups of your favorite chopped OSCAR MAYER Deli Fresh Chicken, such as Grilled Chicken Breast or Southwestern Seasoned Chicken Breast. Or, use chopped leftover cooked chicken.

Nutritional Information
Serving Size 8 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories 430
% Daily Value
Total fat 12g
Saturated fat 6g
Cholesterol 50mg
Sodium 670mg
Carbohydrate 57g
Dietary fiber 7g
Sugars 6g
Protein 26g

Vitamin A 30 %DV
Vitamin C 40 %DV
Calcium 25 %DV
Iron 20 %DV