Chicken Enchilada Pasta Recipe

Name: Chicken Enchilada Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces dried jumbo shell macaroni; 3 large green peppers, chopped or 3 large red peppers; 1 ½ cups chopped red onions; 1 jalapeno chile pepper, seeded and chopped; ¼ teaspoon salt; 2 tablespoons vegetable oil; 2 cups chopped cooked chicken; 16 ounces refried beans; 3 tablespoons taco seasoning (1/2 envelope); 20 ounces canned enchilada sauce; 8 ounces shredded mexican style four cheese blend; 1 cup sliced green onion; 2 cups nacho cheese flavored tortilla chips, crushed (2oz); avocado dip (optional); sour cream (optional)

Servings: persons

12 ounces dried jumbo shell macaroni
3 large green peppers, chopped or 3 large red peppers
1 ½ cups chopped red onions
1 jalapeno chile pepper, seeded and chopped
¼ teaspoon salt
2 tablespoons vegetable oil
2 cups chopped cooked chicken
16 ounces refried beans
3 tablespoons taco seasoning (1/2 envelope)
20 ounces canned enchilada sauce
8 ounces shredded mexican style four cheese blend
1 cup sliced green onion
2 cups nacho cheese flavored tortilla chips, crushed (2oz)
avocado dip (optional)
sour cream (optional)

1
Preheat oven to 350.
2
Cook pasta according to package directions; drain.
3
Rinse; drain and set aside.
4
In skillet cook peppers, onion, jalapeno, and salt in hot oil over medium heat 5 minutes or until tender.
5
Stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce.
6
Cook and stir 5 minutes.
7
Stir in 1/2 cup each of the cheese and green onions.
8
Divide filling among shells.
9
Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish.
10
Arrange shells atop sauce.
11
Drizzle with remaining enchilada sauce.
12
Bake, covered, 30 minutes.
13
Uncover; sprinkle with remaining cheese.
14
Bake 5 minutes more or until cheese melts.
15
Sprinkle with chips and remaining green onions.
16
Serve with avocado dip and/or sour cream.

954

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces dried jumbo shell macaroni, 3 large green peppers, chopped or 3 large red peppers, 1 ½ cups chopped red onions, 1 jalapeno chile pepper, seeded and chopped, and more.

Yes, Chicken Enchilada Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchilada Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions