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Chicken Enchilada Pasta Recipe


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     Chicken Enchilada Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   12
Preptime   45 minutes

16 oz shell macaroni
1 lg red red pepper, chopped
1 1/2 chopped red onion
1/2 can chopped jalapeno
2 Tbsp. vegetable oil
2 cups cooked, chopped chicken
16 oz. refried beans
1/2 pkg of taco seasoning
3 small cans enchilada sauce
12 oz. shredded mexican style cheese
1 cup sliced green onions
2 cups nacho cheese doritos, crushed
sour cream

Preheat oven to 350 F. Cook pasta according to package directions, drain. Rinse, drain and set aside.
In skillet cook peppers, onion, jalapeno and 1/4 tsp. salt in hot oil over med heat 5 min or until tender. Stir in chicken, beans, seasoning mix and 1/2 enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup of each of the cheese and green onions.
Spread 1 cup of the remaining enchilada sauce in 3 qt. dish. Arrange shells atop sauce. Then place meat mixture over shells. Drizzle with remaining enchilada sauce.
Bake, covered, 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 sour cream.

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