Baked Chicken Enchilada Pasta

It's a delicious and hearty meal.


  • 1 (12 oz.) pkg. jumbo shell macaroni
  • 3 large red or green bell peppers
  • 1 1/2 cups chopped red onions
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  • 1 fresh jalapeno pepper, seeded and chopped
  • 1 Tbsp. vegetable oil
  • 2 cups chopped cooked chicken
  • 1 (16 oz.) can refried beans
  • 1/2 (1.35 oz.) envelope taco seasoning
  • 2 (10 oz.) cans enchilada sauce
  • 1 (8 oz) bag shredded Mexican 4 cheese blend
  • 1 cup green onions, sliced
  • 2 cups crushed nacho cheese flavored tortilla chips
  • Avocado dip and/or sour cream


Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain again and set aside.

In a 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.


Use filling to stuff shells. Spread 1 cup of the remaining enchilada sauce in a 3 quart rectangular baking dish. Arrange shells over sauce. Drizzle with remaining enchilada sauce.

Bake, covered for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Yield 8 to 10 servings

Nutrition Information

Calories520; Total Fat (g)20; Saturated Fat (g)8; Monounsaturated Fat (g)2; Polyunsaturated Fat (g)4; Cholesterol (mg)56; Sodium (mg)1338; Carbohydrate (g)60 Total Sugar (g)6; Fiber (g)6; Protein (g)27; Vitamin C (DV%)93 Calcium (DV%)21; Iron (DV%)20; Percent Daily Values are based on a 2,000 calorie diet.

Servings: 8 to 10
Time:40 Minutes Preparation Time
45 Minutes Cooking Time


By Jim from Kansas City, KS


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