Kathy Embry Recipe

Chicken Enchilada Pasta

By Kathy Embry Evillecook

This is a twist on the great flavor of enchiladas!

Recipe Rating:
 1 Rating
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12 oz
pkg. dried jumbo shell macaroni
1 large
green or red pepper, chopped
1 c
onion, chopped
fresh jalapeno pepper, seeded & chopped
2 c
cooked chicken, chopped
1- 16 oz. can(s)
refried beans
2 - 10oz.
cans of enchilada sauce
1- 8 oz.
pkg. shredded mexican cheese
1.25 pkg. taco seasoning
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Directions Step-By-Step

preheat oven to 350 degrees. Cook pasta al dente according to pkg. directions;drain.
In skillet cook peppers, onion, 1/4 tsp. salt in for 5 minutes or until tender. Stir in chicken, beans, taco seasoning and half of the enchilada sauce. Cook and stir for 5 minutes. Add 1/2 cup of cheese.
Spread 1 cup of remaining enchilada sauce in glass rectangular lasagna pan or 13 x 9 cake pan. Divide filling among shells.Arrange shells in single layer. Pour over remaining enchilada sauce.
Cover and bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 5 - 10 minutes more or until cheese is melted.
Serve with avocado dip, guacamole, sour cream, salsa or any other toppings you like with your enchiladas and shredded lettuce & tomato salad!

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #One, #Dish, #Meals