Chicken Enchilada Pasta
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- 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
- 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.
- Website: http://www.bhg.com/recipes/quick-easy/make-ahead-meals/casserole-recipes/#page=9
This recipe is a personal recipe added by hlindensmith and has not been tested or endorsed by MyRecipes.
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Chicken Enchilada Pasta Recipe at a Glance
- COURSE: Main Dishes