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Ingredients

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Directions

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  • Preheat oven to 350°F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

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  • 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.

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  • 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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  • 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.

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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

520 calories; 20 g total fat; 8 g saturated fat; 4 g polyunsaturated fat; 2 g monounsaturated fat; 56 mg cholesterol; 1338 mg sodium. 461 mg potassium; 60 g carbohydrates; 6 g fiber; 6 g sugar; 27 g protein; 0 g trans fatty acid; 632 IU vitamin a; 55 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 117 mcg folate; 0 mcg vitamin b12; 212 mg calcium; 4 mg iron;

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