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Pasta - Chicken Enchilada Pasta Recipe


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     Pasta - Chicken Enchilada Pasta

Category   Entrees - Maindishes
Sub Category   None

1-12 oz. package of dried jumbo shells
3 large red or green peppers, chopped
1 1/2 c. chopped red onion
1 jalpeno pepper, seeded and diced
2 T. vegetable oil
2 c. chopped cooked chicken
1-16 oz. can refried beans
3 T. taco seasoning
2-10 oz. cans enchilada sauce
1-8 oz. shredded Mexican style cheese blend
1 c. sliced green onions
2 c. nacho cheese flavored tortilla chips, crushed
Avacado dip and/or sour cream

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.
Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
Bake, covered, for 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 avocado dip and/or sour cream. Makes 8 to 10 servings.

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