chicken enchilada pasta
This is a twist on the great flavor of enchiladas!
prep time
40 Min
cook time
40 Min
method
Bake
yield
8 serving(s)
Ingredients
- 12 ounces pkg. dried jumbo shell macaroni
- 1 large green or red pepper, chopped
- 1 cup onion, chopped
- 1 - fresh jalapeno pepper, seeded & chopped
- 2 cups cooked chicken, chopped
- 1- 16 oz. cans refried beans
- 2 - 10oz. - cans of enchilada sauce
- 1- 8 oz. - pkg. shredded mexican cheese
- 1/2 - 1.25 pkg. taco seasoning
How To Make chicken enchilada pasta
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Step 1preheat oven to 350 degrees. Cook pasta al dente according to pkg. directions;drain.
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Step 2In 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.
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Step 3Spread 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.
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Step 4Cover and bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 5 - 10 minutes more or until cheese is melted.
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Step 5Serve with avocado dip, guacamole, sour cream, salsa or any other toppings you like with your enchiladas and shredded lettuce & tomato salad!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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