Chicken Enchilada Pasta

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 12 ounces dried jumbo shell macaroni
• 3 large green peppers, chopped or 3 large red peppers
• 1 1/2 cups chopped red onions
• 1 jalapeno chile pepper, seeded and chopped
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 2 cups chopped cooked chicken
• 16 ounces refried beans
• 3 tablespoons taco seasoning (1/2 envelope)
• 20 ounces canned enchilada sauce
• 8 ounces shredded mexican style four cheese blend
• 1 cup sliced green onion
• 2 cups nacho cheese flavored tortilla chips, crushed (2oz)
• avocado dip (optional)
• sour cream (optional)

Recipe

• 1 preheat oven to 350. cook pasta according to package directions; drain. rinse; drain and set aside.
• 2 in skillet cook peppers, onion, jalapeno, and salt in hot oil over medium heat 5 minutes or until tender. stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce. cook and stir 5 minutes. stir in 1/2 cup each of the cheese and green onions.
• 3 divide filling among shells. spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. arrange shells atop sauce. drizzle with remaining enchilada sauce.
• 4 bake, covered, 30 minutes. uncover; sprinkle with remaining cheese. bake 5 minutes more or until cheese melts. sprinkle with chips and remaining green onions. serve with avocado dip and/or sour cream.