Chicken Enchilada Pasta


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.

Chicken Enchilada Pasta
Photo: Blaine Moats
Prep Time:
40 mins
Cook Time:
10 mins
Bake Time:
35 mins
Total Time:
1 hrs 25 mins


  • 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


  1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

  2. 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.

  3. 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.

  4. 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.


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.

Nutrition Facts (per serving)

520 Calories
20g Fat
60g Carbs
27g Protein
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.

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