Chicken Enchilada Pasta

Better homes and Gardens Recipe

Yield: 8 servings
Community Recipe from

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  • 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


  1. 1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

  2. 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. 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. 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.

February 2012

This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.

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