Chicken Enchilada Pasta | Midwest Living

Chicken Enchilada Pasta

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Chicken Enchilada Pasta

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  • Makes: 8 to 10 servings
  • Prep 40 mins
  • Bake 35 mins
  • Cook 10 mins

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Ingredients

  • 1 12 - ounce dried jumbo shell macaroni
  • 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 of a 1.25 oz. envelope taco seasoning mix (3 Tbsp.)
  • 2 10 - ounce can enchilada sauce
  • 1 8 - ounce package shredded Mexican-style four-cheese blend
  • 1 cup sliced green onions
  • 2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)
  • 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.
  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.

Tip

  • * Because hot chile pepper contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. Wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

(Chicken Enchilada Pasta)

Servings Per Recipe 8, cal. (kcal) 520, Potassium (mg) 461, sodium (mg) 1338, vit. A (IU) 632, pro. (g) 27, Riboflavin (mg) 0, Niacin (mg) 6, carb. (g) 60, Fat, total (g) 20, vit. C (mg) 55, chol. (mg) 56, Thiamin (mg) 1, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 8, Monosaturated fat (g) 2, calcium (mg) 212, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 4, fiber (g) 6, Folate (µg) 117, sugar (g) 6, iron (mg) 4

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