Chicken Enchilada Pasta

Recipe Rating:	1 Rating5
Categories:	Chicken, Pasta
Keywords:	One, Dish, Meals
Serves:	8
Prep Time:	40 Min
Cook Time:	40 Min

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

Pinched by staceya1968, and 115 more.

Kathy Embry

Well Seasoned

Evansville, IN (pop. 117,429)

Evillecook

Member Since Apr 2010

Kathy's Notes:

This is a twist on the great flavor of enchiladas!

Directions

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!