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Chicken Enchilada Pasta Recipe

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This recipe for Chicken Enchilada Pasta is from Danielle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 12 ounce package dried jumbo shell macaroni
2 - tablespoons vegetable oil
2 - cups chopped cooked chicken
1- 16 ounce can refried beans
3 tablespoons taco seasoning mix
2 - 10 ounce can enchilada sauce
1/4 teaspoon salt
2 cups shredded Mexican-style four-cheese blend (8 ounces)
2 cups nacho-flavor tortilla chips, crushed
Sour cream
Directions:
Directions:

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. In large skillet cook chicken, beans, taco seasoning mix, 1/2 cup of the enchilada sauce, and the salt. Cook and stir for 5 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 a 3-quart rectangular baking dish. Spoon chicken mixture into cooked shells. Arrange filled shells in the baking dish. Drizzle with remaining enchilada sauce.
4. Bake, covered, for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with sour cream.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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