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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
12 ounce(s) jumbo macaroni |
1 1/2 cup(s) red onions chopped |
1 whole(s) jalapeno peppers seeded and chopped |
2 tablespoon(s) vegetable oil |
2 cup(s) cooked chicken |
16 ounce(s) refried beans |
1/2 package(s) taco seasoning mix |
20 ounce(s) enchilada sauce (2 cans) |
8 ounce(s) mexican style cheese |
1 cup(s) green onions sliced |
2 cup(s) nacho cheese doritos crushed |
Directions:
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
2. 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.
3. 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.
4. 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.
5. Website: /recipes/quick-easy/make-ahead-meals/casserole-recipes/#page=9
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