Chicken Enchilada Pasta

By Texaschef11

Ingredients

• 1 (12-ounce) package dried jumbo shells
• 3 large green or red sweet peppers, chopped
• 1 1/2 cups red onion, chopped
• 1 jalapeno pepper, seeded and ribs removed, chopped
• 2 tablespoons vegetable oil
• 2 cups chopped cooked chicken
• 1 (16-ounce) can refried beans
• 3 tablespoons taco seasoning mix (about half an envelope)
• 2 (10-ounce) jars enchilada sauce
• 2 cups (8 ounces) shredded Mexican cheese blend
• 1 cup sliced green onions (optional)
• 2 cups Doritos (optional)

Preparation

Step 1

Preheat oven to 350 degrees F. Cook pasta according to package directions, drain.

In a large skillet, heat oil over medium heat. Add peppers, onion, jalapeno, and 1/4 teaspoon salt for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in half cup each of cheese and green onions.

Spoon filling evenly into shells. Spread one cup enchilada sauce into 3-quart baking dish (or divide among two 1 1/2 quart dishes). Arrange shells over sauce. Drizzle with remaining enchilada sauce.

Bake, uncovered, for 30 minutes. Uncover, sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve immediately with sour cream if desired.