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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchilada Pasta Recipe

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This recipe for Chicken Enchilada Pasta is from The Schnauzer Family 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 oz. pkg. dried jumbo shell macaroni
3 large green & or red sweet peppers, chopped
1 1/2 c. chopped red onion
1 fresh jalapeno chile pepper, seeded & chopped
2 tbsp. vegetable oil
2 c. chopped cooked chicken
1 16 oz. can refried beans
1/2 11/4 oz. pkg. taco seasoning mix (3 tbsp.)
2 10 oz. cans enchilada sauce
1 8 oz shredded Mexican-style four-cheese blend
1 c. sliced green onions
2 c. nacho cheese-flavored tortilla chips, crushed (2 oz.)
avocado dip & or sour cream
Directions:
Directions:
1. Preheat oven to 350º F. Cook pasta according to pkg. directions; drain.
Rinse; drain & set aside.
2. In skillet, cook sweet peppers, onion, jalapeno, & 1/4 tsp. salt in hot oil
over medium heat for 5 minutes or until tender. Stir in chicken, beans,
taco seasoning mix, & 1/2 c. enchilada sauce. Cook & stir 5 minutes.
Stir in 1/2 c. each of the cheese & green onions.
3. Divide fillling among shells. Spread 1 c. of the remaining enchilada
sauce in 3 qt. rectangular baking dish. Arrange shells atop sauce.
Drizzle with remaining enchilada sauce.
4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining
cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with
chips & remaining green onions. Serve with avocado dip & or sour
cream.

© Better Homes & Gardens
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
40 minutes prep, bake 35 minutes, cook 10 minutes

 

 

 

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