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Chicken Enchilada Pasta
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Chicken Enchilada Pasta
Makes: 8 to 10 servings
Prep: 40 mins Bake: 350°F 35 mins Cook: 10 mins
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  • user reviews (25)
Chicken Enchilada Pasta
Ingredients
  • 1
    12 ounce package 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
    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 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. Makes 8 to 10 servings.

Nutrition Facts (Chicken Enchilada Pasta)
  • Servings Per Recipe 8,
  • Calories 520,
  • Protein (gm) 27,
  • Carbohydrate (gm) 60,
  • Fat, total (gm) 20,
  • Cholesterol (mg) 56,
  • Saturated fat (gm) 8,
  • Monosaturated fat (gm) 2,
  • Polyunsaturated fat (gm) 4,
  • Dietary Fiber, total (gm) 6,
  • Sugar, total (gm) 6,
  • Vitamin A (IU) 632,
  • Vitamin C (mg) 55,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 117,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 1338,
  • Potassium (mg) 461,
  • Calcium (DV %) 212,
  • Iron (DV %) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (25)
4244601318
jligs14 wrote:

May be a stupid question... The Nutrition Information. FOR the WHOLE dish aka divide by serving amount or is that for ONE serving? LOOKS so delish !!!

2/22/2012 12:55:39 PM Report Abuse
pgates1021 wrote:

I really liked it. For those of you who don't like so much chopped onion and pepper, decrease that and increase the chicken. I filled the jumbo shells full so I didn't use the whole box. Maybe 3/4 of the box. Definitely make again.

12/5/2011 11:27:59 AM Report Abuse
wjunky wrote:

Perhaps the idea of mixing pasta INTO the mixture would work better --- The prep time for this recipe far surpassed my delight in the dish itself. Too much work for the meal. Not very impressed.

11/6/2011 01:42:01 PM Report Abuse
adungan3854 wrote:

Accidentally read the directions wrong and bought the large shells instead of the jumbo shells. Worked out great though,and instead of filling them I just mixed everything together and put it in the oven. Delicious!

11/2/2011 05:09:53 PM Report Abuse
summerspark wrote:

Made for a work potluck and everyone loved it. No leftovers to take home for myself (sadly). I had to make it the night before so I left off the nacho chips so they wouldn't be soggy. Also I only turned on the oven to preheat when I was ready to fill the shells and it took me about 10 minutes to stuff them, so the timing was just about right. Would love to make again.

10/29/2011 07:25:45 PM Report Abuse
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