Thursday, September 15, 2011

Chicken Enchilada Pasta

Another good recipe from my binder.  This one had a few steps and I dirtied a few pans, but it was pretty good.  I shared with my mom and some gals she has lunch with every day and they enjoyed it also.  Of course Frank's Red Hot Sauce was added to the top, but it was good without also! 

Chicken Enchilada Pasta

1 16-ounce package shell macaroni
**You can also use a 12-ounce package of jumbo shells and fill them
2 large green and/or red peppers, seeded and chopped
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
1/4 teaspoon salt
1 to 2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 16-ounce can refried beans
1/2 of a 1.25-ounce envelope taco seasoning mix (about 3 tablespoons)
2 10-ounce cans enchilada sauce
1 8-ounce package Mexican-style four-cheese blend, shredded
2 cups nacho cheese tortilla chips (Doritos) crushed

Preheat oven to 350.  Cook pasta according to directions drain, rinse, drain and set aside.  In a skillet saute peppers, onion, jalapeno and salt in 1 to 2 tablespoons of vegetable oil about 5 minutes or until tender.  Stir in chicken, beans, seasoning mix and 1/2 cup of enchilada sauce.  Cook and stir 5 minutes; mix in shell macaroni.  Spray a 9x13 pan with cooking spray.  Pour 1 cup of remaining enchilada sauce in the bottom of the pan, put the shell macaroni/chicken mixture on top of sauce then drizzle with remaining sauce.  Bake, covered, 35 to 40 minutes.  Uncover and sprinkle with cheese and bake about 5 more minutes until cheese is melted.  Sprinkled with crushed chips.  Serve with optional avocado dip and sour cream and of course Frank's!

*if you decide to use jumbo shells, stir 1/2 cup of the shredded cheese in with the chicken mixture, stuff them and bake the same way using the remaining cheese to top the shells before serving.

1 comment:

  1. I do think it would! Just be careful to not cook your pasta quite as long so it doesn't get mushy.