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Chicken Enchilada Pasta


  • 1  12-oz. pkg.  dried jumbo shell macaroni
  • 3  large  green and/or red sweet peppers, chopped
  • 1-1/2  cups  chopped red onion (I used yellow onions)
  • 1    fresh jalapeño chile pepper, seeded and chopped
  • 2  Tbsp.  vegetable oil
  • 2  cups  chopped cooked chicken (I used the grilled chicken breasts strips from the deli…it was a weeknight after all)
  • 1  16-oz. can  refried beans
  • 1/2  of a 1.25 oz. envelope  taco seasoning mix (3 Tbsp.)
  • 2  10-oz. cans  enchilada sauce
  • 1  8-oz. pkg.  shredded Mexican-style four-cheese blend
  • 1  cup  sliced green onions (Obviously left these out)
  • 2  cups  nacho cheese-flavored tortilla chips, crushed (2 oz.) (I used Baked Doritos in an effort to convince myself it was more healthy)
  •     Avocado dip and/or sour cream
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 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, 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 and/or sour cream. Makes 8 to 10 servings.
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