Source: Midwest Living


Recipe Summary test

40 mins
35 mins
10 mins
1 hr 25 mins


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.


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; fat 20g; cholesterol 56mg; saturated fat 8g; carbohydrates 60g; mono fat 2g; poly fat 4g; insoluble fiber 6g; sugars 6g; protein 27g; vitamin a 631.7IU; vitamin c 54.9mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 6.1mg; vitamin b6 0.5mg; folate 116.9mcg; vitamin b12 0.1mcg; sodium 1338mg; potassium 461mg; calcium 212mg; iron 3.6mg.