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Chicken Enchilada Pasta Recipe

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This recipe for Chicken Enchilada Pasta is from La Cocina Española, 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:  
12-oz. pkg. dried jumbo shell macaroni
3 large green and/or red sweet pepper, chopped
1 1/2 cups chopped red onion
1 fresh jalapeño chile pepper, seeded and chopped
2 Tbsp. oil
2 cups chopped cooked chicken
16-oz. can refried beans
1/2 pkg. taco seasoning (3 Tbsp.)
10-oz. can enchilada sauce
8-oz. shredded Mexican style four-cheese blend
1 cup sliced green onions
2 cups nacho cheese-flavored tortilla chips, crushed
Avocado dip and/or sour cream
Directions:
Directions:
Preheat oven to 350º. Cook pasta according to package directions; drain. Rinse; drain and set aside.

In skillet, cook sweet peppers, onion, jalapeño and 1/2 tsp. salt on hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-qt. rectangular baking dish. Arrange shells on top of sauce. Drizzle with remaining enchilada sauce.

Bake, covered for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip or sour cream.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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