Chicken Enchilada Pasta

Ingredients

• 12 ounce(s) jumbo macaroni
• 1 1/2 cup(s) red onions chopped
• 1 whole(s) jalapeno peppers seeded and chopped
• 2 tablespoon(s) vegetable oil
• 2 cup(s) cooked chicken
• 16 ounce(s) refried beans
• 1/2 package(s) taco seasoning mix
• 20 ounce(s) enchilada sauce (2 cans)
• 8 ounce(s) mexican style cheese
• 1 cup(s) green onions sliced
• 2 cup(s) nacho cheese doritos crushed

Preparation

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.


5. Website: http://www.bhg.com/recipes/quick-easy/make-ahead-meals/casserole-recipes/#page=9