Chicken Enchilada Pasta
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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. 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.
This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.
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Chicken Enchilada Pasta Recipe at a Glance
- COURSE: Main Dishes