Chicken Enchilada Pasta Bake

Name: Chicken Enchilada Pasta Bake
Ingredients: 1 pound Penne Pasta, Cooked According To Package Instructions Then Drained; 1 Tablespoon Olive Oil; 1 whole Red Onion, Diced; 2 whole Bell Peppers, Seeded And Chopped; 2 cups Cooked Diced Or Shredded Chicken; 1 can 8oz Can, Petite Diced Tomatoes With Jalapenos; 1 package 1.25 Oz Packet, Low Sodium Taco Seasoning; Salt And Pepper; 2 cans (10oz Can) Red Enchilada Sauce; 2 cups Shredded Cheddar Jack Cheese; 1/4 cups Green Onions, Chopped (optional For Garnish)

11 ingredients

13 steps

Ingredients

1 pound Penne Pasta, Cooked According To Package Instructions Then Drained
1 Tablespoon Olive Oil
1 whole Red Onion, Diced
2 whole Bell Peppers, Seeded And Chopped
2 cups Cooked Diced Or Shredded Chicken
1 can 8oz Can, Petite Diced Tomatoes With Jalapenos
1 package 1.25 Oz Packet, Low Sodium Taco Seasoning
Salt And Pepper
2 cans (10oz Can) Red Enchilada Sauce
2 cups Shredded Cheddar Jack Cheese
1/4 cups Green Onions, Chopped (optional For Garnish)

Directions

1

Preheat oven to 350 F.
2

Heat olive oil in a large skillet over medium heat.
3

Add onions and peppers and saute them in the olive oil until soft.
4

Add in chicken, can of tomatoes, salt, pepper and taco seasoning and heat through.
5

Add in 1 can of enchilada sauce and 1 cup of cheese.
6

Remove from heat.
7

Stir in the cooked and drained pasta, toss to coat.
8

Spread 1/2 the can of the remaining enchilada sauce on the bottom of a 9x13 casserole dish.
9

Put the pasta mixture in on top of that.
10

Pour the remaining 1/2 can of enchilada sauce over top and bake covered with a sheet of foil for 30 minutes.
11

Remove the dish from the oven and remove the foil.
12

Top with remaining 1 cup cheese and bake uncovered for another 5 minutes.
13

Top with green onion, sour cream and tortilla chips, optional.