Chicken Enchilada Pasta

And here we have another delicious dinner that doesn't photograph well. This meal had a great Mexican flavor with the refried beans, enchilada sauce, and taco seasoning; and anything with chicken and cheese is a winner with us as well. I didn't use all the shells that were cooked - it really depends how much you stuff in each shell - and I wanted each shell to hold more of the filling. I also didn't use the Doritos on top, just to save on the calories, although I'm sure they would be delicious! The amounts in this recipe gave me two 8x8 dishes, one for dinner and one for the freezer of course!

Chicken Enchilada Pasta
from Better Homes and Gardens
Makes about 8 servings

1 (12-ounce) package dried jumbo shells
3 large green or red sweet peppers, chopped
1 1/2 cups red onion, chopped
1 jalapeno pepper, seeded and ribs removed, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (16-ounce) can refried beans
3 tablespoons taco seasoning mix (about half an envelope)
2 (10-ounce) jars enchilada sauce
2 cups (8 ounces) shredded Mexican cheese blend
1 cup sliced green onions (optional)
2 cups Doritos (optional)

Preheat oven to 350 degrees F. Cook pasta according to package directions, drain.

In a large skillet, heat oil over medium heat. Add peppers, onion, jalapeno, and 1/4 teaspoon salt 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 half cup each of cheese and green onions.

Spoon filling evenly into shells. Spread one cup enchilada sauce into 3-quart baking dish (or divide among two 1 1/2 quart dishes). Arrange shells over sauce. Drizzle with remaining enchilada sauce.

Bake, uncovered, 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 immediately with sour cream if desired.