Go Back

Chicken Enchilada Pasta

Print Recipe
Servings: 0
Ingredients Method

Ingredients
  

  • 1 12-oz pkg dried jumbo shell macaroni
  • 3 red bell peppers chopped
  • 1 jalapeno chopped
  • 2 tbsp vegetable oil
  • 2 cups shredded cooked chicken
  • 1 16-oz can refried beans
  • 3 tbsp taco seasoning
  • 2 10-oz cans red enchilada sauce
  • 1 8-ox pkg shredded fiesta cheese blend
  • 2 cups crushed nacho cheese chips (Doritos)
  • sliced green onions for garnish if desired

Method
 

  1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
  2. In skillet cook sweet peppers, onion, jalapeño, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup of the cheese.
  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, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and green onions.
Tried this recipe?Let us know how it was!