Chicken Enchilada Pasta

By amberwherley

Ingredients

• 1 12 ounce packagedried jumbo shell macaroni
• 3 large green and/or red sweet peppers, chopped
• 1 1/2 1 1/2
• cups chopped red onion
• 1 fresh jalapeno chile pepper, seeded and chopped
• 2 tablespoons vegetable oil
• 2 cups chopped cooked chicken
• 1 16 ounce canrefried beans
• 1/2 1/2
• 1 1/4 ounce packagetaco seasoning mix (3 Tbsp.)
• 2 10 ounce canenchilada sauce
• 1 8 ounce 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

Details

Servings 8
Preparation time 40mins
Cooking time 50mins
Adapted from bhg.com

Preparation

Step 1

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, jalapeno, 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.

Nutrition Facts (Chicken Enchilada Pasta)
Servings Per Recipe 8Calories520,Protein(gm)27,Carbohydrate(gm)60,Fat, total(gm)20,Cholesterol(mg)56,Saturated fat(gm)8,Monosaturated fat(gm)2,Polyunsaturated fat(gm)4,Dietary Fiber, total(gm)6,Sugar, total(gm)6,Vitamin A(IU)632,Vitamin C(mg)55,Thiamin(mg)1,Riboflavin(mg)0,Niacin(mg)6,Pyridoxine (Vit. B6)(mg)0,Folate(µg)117,Cobalamin (Vit. B12)(µg)0,Sodium(mg)1338,Potassium(mg)461,Calcium(DV %)212,Iron(DV %)4,Percent Daily Values are based on a 2,000 calorie diet