Recipes and Cooking Chicken Enchilada Pasta 3.1 (1,816) 10 Reviews In this chicken enchilada pasta recipe, Tex-Mex flavors combine with hearty shell macaroni for an easy and inexpensive dinner that will serve eight hungry diners. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2010 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Cook Time: 10 mins Bake Time: 35 mins Total Time: 1 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 12 ounce package dried jumbo shell macaroni 3 ¾ cup chopped large green and/or red sweet peppers (3 large) 1 ½ cup chopped red onions (3 medium) 1 fresh jalapeño chile pepper, seeded and chopped* 2 tablespoon vegetable oil 2 cup chopped cooked chicken 1 16 ounce can refried beans ½ 1.25 ounce package taco seasoning mix (3 tablespoons) 2 10 ounce can enchilada sauce ¼ teaspoon salt 2 cup shredded Mexican-style four-cheese blend (8 ounces) 1 cup sliced green onions 2 cup nacho-flavor tortilla chips, crushed Sour cream Directions Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse with cold water; drain again. In large skillet cook sweet peppers, red onions, and jalapeño pepper in hot oil over medium heat about 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, 1/2 cup of the enchilada sauce, and the salt. Cook and stir for 5 minutes. Stir in 1/2 cup of the cheese and 1/2 cup of the green onions. Spread 1 cup of the remaining enchilada sauce in a 3-quart rectangular baking dish. Spoon chicken mixture into cooked shells. Arrange filled shells in the baking dish. Drizzle with remaining enchilada sauce. Bake, covered, for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with sour cream. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and warm water. Rate it Print Nutrition Facts (per serving) 520 Calories 20g Fat 60g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 520 % Daily Value * Total Fat 20g 26% Saturated Fat 8g 40% Cholesterol 56mg 19% Sodium 1338mg 58% Total Carbohydrate 60g 22% Total Sugars 6g Protein 27g Vitamin C 54.9mg 275% Calcium 212mg 16% Iron 3.6mg 20% Potassium 461mg 10% Folate, total 116.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.