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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