Directions:
- Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
- 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.
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 870.53 Kcal (3645 kJ) | ||
| Calories from fat | 372.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.42g | 64% | |
|---|---|---|---|
| Cholesterol | 52.37mg | 17% | |
| Sodium | 1140.67mg | 48% | |
| Potassium | 814.58mg | 17% | |
| Total Carbs | 95.53g | 32% | |
| Sugars | 8.78g | 35% | |
| Dietary Fiber | 9.52g | 38% | |
| Protein | 30.16g | 60% | |
| Vitamin C | 84.1mg | 140% | |
| Iron | 4.1mg | 23% | |
| Calcium | 335.8mg | 34% | |
| Amount Per 100 g | |||
| Calories | 243.73 Kcal (1020 kJ) | ||
| Calories from fat | 104.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.6g | 64% | |
|---|---|---|---|
| Cholesterol | 14.66mg | 17% | |
| Sodium | 319.36mg | 48% | |
| Potassium | 228.06mg | 17% | |
| Total Carbs | 26.75g | 32% | |
| Sugars | 2.46g | 35% | |
| Dietary Fiber | 2.67g | 38% | |
| Protein | 8.44g | 60% | |
| Vitamin C | 23.5mg | 140% | |
| Iron | 1.1mg | 23% | |
| Calcium | 94mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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