Enchilada Pasta Bake

By amberwherley

Ingredients

• 4-1/2 cups medium pasta shells, uncooked
• 2 tsp. oil
• 1 yellow onion, chopped
• 1 red pepper, chopped
• 1 pkg. (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
• 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
• 2 cups OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
• 1 can (15 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 10mins
Cooking time 60mins
Adapted from kraft.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.

Kraft Kitchens TipsServing Suggestion
Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream and TACO BELL HOME ORIGINALS Thick 'N 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 Strips or Southwestern Seasoned Chicken Breast Strips. Or, use chopped leftover cooked chicken.