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Name: Chicken Enchilada Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 12 ounce Package of Jumbo Macaroni Shells; 3 large green and/or red sweet peppers chopped; 1 1/2 cups chopped red onion; 1 fresh jalapeno chile pepper seeded and chopped; 2 tablespoons vegetable oil; 2 cups chopped cooked chicken; 1 16 ounce can refried beans; 1/2 1 1/4 ounce package taco seasoning mix (3 Tbsp.); 2 10 ounce can enchilada sauce; 1 8 ounce shredded Mexican-style four-cheese blend; 1 cup sliced green onions; 2 cups nacho cheese-flavored tortilla chips, crushed (2 o; avocado dip and/or sour cream

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INGREDIENTS

1 12 ounce Package of Jumbo Macaroni Shells
3 large green and/or red sweet peppers ; chopped
1 1/2 cups chopped red onion
1 fresh jalapeno chile pepper ; seeded and chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 16 ounce can refried beans
1/2 1 1/4 ounce package taco seasoning mix (3 Tbsp.)
2 10 ounce can enchilada sauce
1 8 ounce shredded Mexican-style four-cheese blend
1 cup sliced green onions
2 cups nacho cheese-flavored tortilla chips, crushed (2 o
avocado dip and/or sour cream

Servings

INSTRUCTIONS

Directions

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, jalapeno, 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.

NOTES

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Chicken Enchilada Pasta

1 12 ounce Package of Jumbo Macaroni Shells
3 large green and/or red sweet peppers chopped
1 1/2 cups chopped red onion
1 fresh jalapeno chile pepper seeded and chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 16 ounce can refried beans
1/2 1 1/4 ounce package taco seasoning mix (3 Tbsp.)
2 10 ounce can enchilada sauce
1 8 ounce shredded Mexican-style four-cheese blend
1 cup sliced green onions
2 cups nacho cheese-flavored tortilla chips, crushed (2 o
 avocado dip and/or sour cream

Directions 
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

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.

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 8 Servings

Calories: 106
Calories from Fat: 51 (48%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.4g
Cholesterol 32.6mg		10 %
Sodium 33.9mg		1 %
Potassium 136.5mg		4 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.6g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 106

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