Chicken Enchilada Pasta

Chicken Enchilada Pasta Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 12 ounces - dried jumbo shell macaroni
  • 3 cups - chopped large green and/or red sweet peppers (3 large)
  • 1 1/2 cups - chopped red onions (3 medium)
  • 1 - fresh jalapeno chile pepper, seeded and chopped*
  • 2 tablespoons - vegetable oil
  • 2 cups - chopped cooked chicken
  • 1 cans - 16 ounce refried beans
  • 1/2 envelopes - taco seasoning mix (3 tablespoons)
  • 2 cans - 10 ounce enchilada sauce
  • 1/4 teaspoons - salt
  • 2 cups - shredded Mexican-style four-cheese blend (8 ounces)
  • 1 cups - sliced green onions
  • 2 cups - nacho-flavor tortilla chips, crushed
  • -  Sour cream
  • Directions:

    1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

    2. In large skillet cook sweet peppers, red onions, and jalapeno pepper in hot oil over medium heat about 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, 1/2 cup of the enchilada sauce, and the salt. Cook and stir for 5 minutes. Stir in 1/2 cup of the cheese and 1/2 cup of the green onions.

    3. Spread 1 cup of the remaining enchilada sauce in a 3-quart rectangular baking dish. Spoon chicken mixture into cooked shells. Arrange filled shells in the baking dish. Drizzle with remaining enchilada sauce.

    4. Bake, covered, for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with sour cream.

    Brief Description

    Chicken and enchilada seasonings mixed with pasta.

    Main Ingredient:

    pasta

    Category:  Pasta

    Cuisine:  Mexican

    Prep Time: 40 min
    Cook Time: 40 min

    Source

    http://www.bhg.com/recipe/pasta/chicken-enchilada-pasta/

    Posted By:

    elicia62@gmail.com

    Posted On:

    May 16, 2017

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