Chicken Enchilada Pasta

1
Kathy Embry

By
@Evillecook

This is a twist on the great flavor of enchiladas!

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
40 Min
Cook:
40 Min
Method:
Bake

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

How to Make Chicken Enchilada Pasta

Step-by-Step

  1. preheat oven to 350 degrees. Cook pasta al dente according to pkg. directions;drain.
  2. 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.
  3. 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.
  4. Cover and bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 5 - 10 minutes more or until cheese is melted.
  5. Serve with avocado dip, guacamole, sour cream, salsa or any other toppings you like with your enchiladas and shredded lettuce & tomato salad!

Printable Recipe Card

About Chicken Enchilada Pasta

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #One, #Dish, #Meals




Show 4 Comments & Reviews

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