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Chicken Enchilda Pasta Casserole Recipe


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     Chicken Enchilda Pasta Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   8-10

1 (12 oz) pkg dried jumbo shell macaroni
3 large green and red peppers chopped
1 1/2 cups chopped red onion
1 jalapeno chili pepper, seeded and chopped
2 T vegetable oil
2 c chopped cooked chicken
1 16 oz can refried beans
1/2 of a 1.25 oz envelope taco seasoning mix ( 3 T)
2 10 oz cans enchilada sauce
1 8 oz pkg shredded mexican style four cheese blend
1 c sliced green onions
2 c nacho cheese-flavored tortilla chips , crushed

Preheat oven to 350. Cook pasta accordng to package directions; drain. Rinse ; drain and set aside.
n skillet cook peppers, onions, jalapenos and 1/4 tsp salt in hot oil over medium heat 5 minutes or until tender. Stir in chicken, beans,seasoning mix, and 1/2 c 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 qt. rectangle baking dish. Arrange shells atop sauce. Drizzle with remaing enchilada sauce.
Bake, covered, 30 minutes. Uncover ; sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts. Sprinkle with chips and remaining green onions. Serve with avacoda dip and sour cream.

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