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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 package(s) jumbo shell macaroni |
3 large green and/or red sweet peppers, chopped |
1 1/2 cup(s) chopped red onion |
2 tablespoon(s) vegetable oil |
2 cup(s) cooked chopped chicken |
1 can(s) refried beans |
1 package(s) taco seasoning |
1 can(s) enchilada sauce (10oz.) |
8 ounce(s) mexican style cheese |
1 cup(s) sliced green onions |
2 cup(s) crushed doritos |
avocado dip and/or sour cream |
Directions:
1. Directions
2. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
3. 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.
4. 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.
5. 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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