Chicken Enchilada Pasta
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|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|
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!