Chicken Enchilada Pasta

Chicken Enchilada Pasta
Chicken Enchilada Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside. 2. In skillet cook sweet peppers, onion, jalapeño, and 1/4 tsp. salt in hot oil over medium heat 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 1/2 cup each of the cheese and green onions. 3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce. 4. Bake, covered, 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 with avocado dip and/or sour cream. Makes 8 to 10 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: