Chicken Enchilada Pasta

This recipe was pretty good. I would make it again. My husband says it takes a second to get used to pasta in a Mexican dish but that didn't really bother me. I used regular tortilla chips instead of the nacho-cheese flavored ones. I also only used two green peppers.

12 oz pkg dried jumbo shell macaroni
3 large green peepers and/or red sweet peppers, chopped.
1.5 cups chopped red onion
1 jalapeno chile pepper, seeded and chopped
2 tbsp vegetable oil
2 cups cooked chicken
16 oz can refried beans
1/2 of a 1.25 oz envelope taco seasoning mix
(2) 10 oz cans of enchilada sauce
8 oz package shredded Mexican style cheese
1 cup sliced green onions
2 cups nacho cheese flavored tortilla chips, crushed
Avocado dip and/or sour cream

1. Preheat oven to 350 degrees. Cook pasta according to package directions, drain.
2. In skillet cook peppers, onion, jalapeno, and 1/4 tsp salt in hot oil over medium heat 5 minutes or until tender. Stir in chicken, beans, 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 remaining enchilada sauce in 3 quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered, 30 minutes. Unvocer; sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts. Sprinkle with chips and remaining green onions. Sever with avocado dip and/or sour cream. Makes 8 to 10 servings.

I made the entire casserole and put the other half in the freezer for another week.

Source: Women's Day October 2010 Issue