Rating: 3 stars
1816 Ratings
  • 5 star values: 90
  • 4 star values: 49
  • 3 star values: 1637
  • 2 star values: 16
  • 1 star values: 24

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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
bake:
35 mins
cook:
10 mins
total:
1 hr 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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.
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