Chicken Enchilada Pasta

Prep Time: 40 Minutes

Cook Time: 35 Minutes

Ready In: 75 Minutes

Servings: 8

Ingredients:

12 ounce(s) jumbo shell macaroni

3 large green and/or red sweet peppers chopped

1 1/2 cup(s) red onion chopped

1 jalapeno chile pepper seeded, chopped

2 tablespoon(s) vegetable oil

2 cup(s) cooked chicken chopped

16 ounce(s) refried beans

3 tablespoon(s) taco seasoning mix

2 can(s) 10 ounce can enchilada sauce

8 ounce(s) mexican-style four-cheese blend shredded

1 cup(s) sliced green onions

2 cup(s) nacho cheese-flavored tortilla chips crushed

avocado dip

sour cream

Directions:

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.

By RecipeOfHealth.com