Chicken Enchilada Pasta

Recipe Rating:
 1 Rating
Serves: 8
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

12 oz pkg. dried jumbo shell macaroni
1 large green or red pepper, chopped
1 c onion, chopped
1 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
1/2 1.25 pkg. taco seasoning

The Cook

Kathy Embry Recipe
Well Seasoned
Evansville, IN (pop. 117,429)
Evillecook
Member Since Apr 2010
Kathy's notes for this recipe:
This is a twist on the great flavor of enchiladas!
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Directions

1
preheat oven to 350 degrees. Cook pasta al dente according to pkg. directions;drain.
2
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.
3
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.
4
Cover and bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 5 - 10 minutes more or until cheese is melted.
5
Serve with avocado dip, guacamole, sour cream, salsa or any other toppings you like with your enchiladas and shredded lettuce & tomato salad!

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Comments

3 comments

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user TAMMY WADE COUNTRYCUPCAKE - Jun 13, 2012
TAMMY WADE [COUNTRYCUPCAKE] has shared this recipe with discussion groups:
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user Aurora McBee aurora - Jun 13, 2012
Yummy! This sounds great!
user Kathy Embry Evillecook - Jun 13, 2012
It is good. I only cook a 1/2 recipe and freeze the other half.

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