Chicken Enchilada Pasta

By angielaine

Ingredients

• 12 oz. pkg. dried jumbo shell macaroni
• 3 large green or red sweet peppers, chopped
• 1 1/2 cups chopped red onion
• 1 jalepeno pepper, seeded and chopped
• 2 Tbsp vegetable oil
• 2 cups chopped cooked chicken
• 16 oz. can refried beans
• 3 Tbsp taco seasoning mix (from envelope)
• 2 - 10 oz. cans enchilada sauce
• 2 cups Mexican style shredded cheese
• 1 cup sliced green onion
• 2 cups nacho cheese-flavored tortilla chips, crushed
• Avocado dip and/or sour cream

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. Cook pasta according to directions; drain. Rinse; drain and set aside. In skillet cook peppers, onion, jalepeno, and 1/4 tsp salt in hot oil over medium heat 5 minutes or until tender. Stir in chicken, beans, 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. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in a 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce. Bake, covered, 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more until cheese melts. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream.