Chicken Enchilada Pasta

Name: Chicken Enchilada Pasta
Prep time: 40 min
Cook time: 10 min
Total time: 1 h 25 min
Ingredients: 1 12 ounce package dried jumbo shell macaroni; 3 ¾ cups chopped large green and/or red sweet peppers (3 large); 1 ½ cups chopped red onions (3 medium); 1 fresh jalapeño chile pepper, seeded and chopped*; 2 tablespoons vegetable oil; 2 cups chopped cooked chicken; 1 16 ounce can refried beans; ½ 1.25 ounce package taco seasoning mix (3 tablespoons); 2 10 ounce cans enchilada sauce; ¼ teaspoon salt; 2 cups shredded Mexican-style four-cheese blend (8 ounces); 1 cup sliced green onions; 2 cups nacho-flavor tortilla chips, crushed; Sour cream

1,816 Ratings
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 Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

bake:

35 mins

cook:

10 mins

total:

1 hr 25 mins

prep:

40 mins

Servings:

Nutrition Info

Directions

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

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Step 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.
Step 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.
Step 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.

*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

Per Serving:

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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Deb

12/13/2017

This is absolutely great!

Better Homes & Gardens Member

10/27/2013

My husband liked this dish, but for me it was too bland and needed a lot more seasoning.

Better Homes & Gardens Member

10/27/2013

My husband liked this dish, but for me it was too bland and needed more seasoning.

Better Homes & Gardens Member

10/27/2013

My husband liked this casserole, but for me, it did not have enough seasoning and was too bland. If I made it again, I would have used whole envelope of taco seasoning, added salt & pepper when vegetables were cooking. One can of enchilada sauce did not seem quite enough.

Better Homes & Gardens Member

10/01/2013

Used penne pasta instead of shells. A huge hit with the fam.

Cindy Chalovich Neuhaus

09/29/2013

5 stars, so good, so easy! Every time I take it anywhere, it's always all gone, even if I stretch w/16 oz box pasta (I used more taco seasoning then). I use penne & don't mess w/stuffing the shells, just do the enchilada sauce per directions, & mix the pasta in w/the chicken, cheese, etc. mixture. A favorite in my permanent recipe rotation!

Better Homes & Gardens Member

03/05/2013

The recipe is delicious & easy; I use leftover chicken, mild green chiles for the family's taste, don't fill the pasta shells, or use a noodle style pasta, exchange regular tortilla chips for the nacho cheese ones & there is no need for added salt, with all the salt in the sauce, chips, etc.

Better Homes & Gardens Member

03/04/2013

this dish is so easy to make and really really tasty. i didn't fill the shells --- i bought medium shell pasta and just mixed in the pasta with the filling. so good! i've made this multiple times.

Better Homes & Gardens Member

02/21/2013

Got a little messy when I was filling the shells. Only thing I would change is maybe to not use as much onion and peppers. Overall, Nice and easy enough to make. Would for sure make again!

Better Homes & Gardens Member

02/09/2013

I used 1 lrg. red pepper 1 lrg. green pepper and 2 jalepenos since i like my dishes spicy...I cut back slightly on the onlions....I didnt care so much for the nacho cheese chips with the dish..i stuffed the shells...its was very good and the sour cream was a must for me

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Chicken Enchilada Pasta

Gallery

Recipe Summary

Ingredients

Directions

*Tip:

Nutrition Facts

Reviews (10)

All Reviews for Chicken Enchilada Pasta

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Chicken Enchilada Pasta

Gallery

Recipe Summary

Ingredients

Directions

*Tip:

Nutrition Facts

Reviews (10)

All Reviews for Chicken Enchilada Pasta