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chicken enchilada pasta

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

Yummy cheese, succulent chicken and a rich enchilada sauce make this a taste treat from Old Mexico. source unknown

(2 ratings)

Ingredients For chicken enchilada pasta

  • one package dry jumbo shell macaroni, 12 ounces
  • three and three-quarter cups chopped green and/or red sweet peppers, three large
  • 1 1/2 cups chopped red onions, three medium
  • one fresh jalapeno chile pepper, seeded and chopped
  • 2 tablespoons vegetable oil
  • 2 cups chopped cooked chicken
  • two cans enchilada sauce, 10 ounces each
  • one can refried beans, 16 ounces
  • one half of a 1.25 ounce envelope taco seasoning mix, 3 tablespoons
  • 2 cups shredded mexican for cheese blend, 8 ounces
  • 1 cup sliced green onions, eight
  • 2 cups nacho flavor tortilla chips, crushed

How To Make chicken enchilada pasta

  • 1
    preheat oven to 350°. Cook jumbo shells according to package directions. Drain. Rinse with cold water and drain again.
  • 2
    In a large skillet cook sweet peppers, red onions, and jalapeno pepper in hot oil over medium heat about five minutes or until tender. Stir in chicken, 1/2 cup of the enchilada sauce, the refried beans, taco seasoning mix, and 1/4 teaspoons salt. Cook and stir for five minutes. Stir in 1/2 cup of the cheese and 1/2 cup of the green onions.
  • 3
    Spread 1 cup of the remaining enchilada sauce in the bottom of a 3 quart rectangle or baking dish. Sprinkle 1 cup of chips over enchilada sauce. Spoon chicken mixture into cooked shell. Arrange the shells in the baking dish. Drizzle with the remaining enchilada sauce.
  • 4
    Bake, covered, for 30 minutes. Sprinkle with remaining 1/2 cup cheese, cook uncovered, about five minutes or until or until cheese is melted. Sprinkle with remaining green onions and remaining nacho chips. Serve with sour cream.

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