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

  1. 1
    Preheat oven to 350.
  2. 2
    Cook pasta according to package directions; drain.
  3. 3
    Rinse; drain and set aside.
  4. 4
    In skillet cook peppers, onion, jalapeno, and salt in hot oil over medium heat 5 minutes or until tender.
  5. 5
    Stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce.
  6. 6
    Cook and stir 5 minutes.
  7. 7
    Stir in 1/2 cup each of the cheese and green onions.
  8. 8
    Divide filling among shells.
  9. 9
    Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish.
  10. 10
    Arrange shells atop sauce.
  11. 11
    Drizzle with remaining enchilada sauce.
  12. 12
    Bake, covered, 30 minutes.
  13. 13
    Uncover; sprinkle with remaining cheese.
  14. 14
    Bake 5 minutes more or until cheese melts.
  15. 15
    Sprinkle with chips and remaining green onions.
  16. 16
    Serve with avocado dip and/or sour cream.

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