chicken enchilada pasta

Name: Chicken enchilada pasta
Cuisine: Mexican
Ingredients: - 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

(2 RATINGS)

132 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Feb 19, 2013

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

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Ingredients

- 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

Step 1

preheat oven to 350°. Cook jumbo shells according to package directions. Drain. Rinse with cold water and drain again.

Step 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.
Step 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.
Step 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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