Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken enchilada pasta

(1 rating)
Evillecook avatar
Recipe by
Kathy Embry
@Evillecook
Evansville, IN

This is a twist on the great flavor of enchiladas!

(1 rating)
yield 8 serving(s)
prep time 40 Min
cook time 40 Min
method Bake

Ingredients For chicken enchilada pasta

  • 12 oz
    pkg. dried jumbo shell macaroni
  • 1 lg
    green or red pepper, chopped
  • 1 c
    onion, chopped
  • 1
    fresh jalapeno pepper, seeded & chopped
  • 2 c
    cooked chicken, chopped
  • 1- 16 oz. can
    refried beans
  • 2 - 10oz.
    cans of enchilada sauce
  • 1- 8 oz.
    pkg. shredded mexican cheese
  • 1/2
    1.25 pkg. taco seasoning

How To Make chicken enchilada pasta

  • 1
    preheat oven to 350 degrees. Cook pasta al dente according to pkg. directions;drain.
  • 2
    In skillet cook peppers, onion, 1/4 tsp. salt in for 5 minutes or until tender. Stir in chicken, beans, taco seasoning and half of the enchilada sauce. Cook and stir for 5 minutes. Add 1/2 cup of cheese.
  • 3
    Spread 1 cup of remaining enchilada sauce in glass rectangular lasagna pan or 13 x 9 cake pan. Divide filling among shells.Arrange shells in single layer. Pour over remaining enchilada sauce.
  • 4
    Cover and bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 5 - 10 minutes more or until cheese is melted.
  • 5
    Serve with avocado dip, guacamole, sour cream, salsa or any other toppings you like with your enchiladas and shredded lettuce & tomato salad!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT