Chicken Enchilada Pasta
15 ingredients
16 steps
Ingredients
- 12 ounces dried jumbo shell macaroni
- 3 large green peppers, chopped or 3 large red peppers
- 1 12 cups chopped red onions
- 1 jalapeno chile pepper, seeded and chopped
- 14 teaspoon salt
- 2 tablespoons vegetable oil
- 2 cups chopped cooked chicken
- 16 ounces refried beans
- 3 tablespoons taco seasoning (1/2 envelope)
- 20 ounces canned enchilada sauce
- 8 ounces shredded mexican style four cheese blend
- 1 cup sliced green onion
- 2 cups nacho cheese flavored tortilla chips, crushed (2oz)
- avocado dip (optional)
- sour cream (optional)
Directions
-
1Preheat oven to 350.
-
2Cook pasta according to package directions; drain.
-
3Rinse; drain and set aside.
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4In skillet cook peppers, onion, jalapeno, and salt in hot oil over medium heat 5 minutes or until tender.
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5Stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce.
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6Cook and stir 5 minutes.
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7Stir in 1/2 cup each of the cheese and green onions.
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8Divide filling among shells.
-
9Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish.
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10Arrange shells atop sauce.
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11Drizzle with remaining enchilada sauce.
-
12Bake, covered, 30 minutes.
-
13Uncover; sprinkle with remaining cheese.
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14Bake 5 minutes more or until cheese melts.
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15Sprinkle with chips and remaining green onions.
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16Serve with avocado dip and/or sour cream.
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