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Chicken Enchilada Pasta Recipe

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This recipe for Chicken Enchilada Pasta is from The Ulloa 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 pkg. Jumbo shell macaroni
2 tbsps. vegetable oil
3¾ cups chopped green and/or
red peppers (3 large)
1½ cups chopped red onion
1 fresh jalapeno pepper, seeded
and chopped
2 cups chopped cooked chicken
2 10-oz cans enchilada sauce
1 can refried beans
½ pkgs of taco seasoning mix
¼ tsp. salt
2 cups shredded mexican-style
cheese blend
1 cup sliced green onions
2 cups nacho-flavoured tortilla chips, crushed
Directions:
Directions:
Cook pasta shells. Drain, rinse, drain. Meanwhile, preheat oven to 350º. In large skillet, heat oil over medium heat.
Add peppers, onions and jalapeno pepper. Cook about 5 minutes Stir in chicken, the taco seasoning, 1/2 cup of enchilada sauce, the refried beans and salt. Cook and stir for 5 minutes. Stir in 1/2 cup of cheese and 1/2 cup green onions.
Spread 1 cup of remaining enchilada sauce in bottom of 3-quart rectangular baking dish (or 9 x 13 pan).
Spoon chicken mixture into cooked shells. Arrange filled shells in baking dish. Drizzle with remaining enchilada sauce.
Bake, covered, for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for about 5 minutes more. Sprinkle with crushed tortilla chips and remaining green onions. Serve with sour cream and/or avocado dip.

 

 

 

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