Enchilada Pasta Bake

• Yield: 6 Servings
• Level: Easy

Time

• Total: 50 minutes
• Prep: 10 minutes
• Cook: 40 minutes
• Inactive: 0 minutes

Ingredients

• 4 1/2 Cups Medium Pasta Shells
• 2 Teaspoons Oil
• 1 Yellow Onion
• 1 Red Bell Pepper
• 1 35g Package Taco Seasoning
• 1 14oz Can Diced Tomatoes
• 2 Cups Cooked Chicken
• 1 14oz Can Black Beans
• 3 Green Onions
• 1/3 Cup Fresh Cilantro
• 2 Cups Shredded Cheese

Preparation

• Chop Yellow Onion
• Chop Red Pepper
• Rinse And Drain Black Beans
• Thinly Slice Green Onion
• Chop Cilantro

Directions

Preheat

• Preheat oven to 375^o F (190^o C).

Pasta

• Cook pasta per package directions, omitting salt.

Enchilada

• Heat oil in large nonstick skillet on medium heat.
• Add yellow onions and red peppers, cook until crisp-tender.
• Stir in seasoning mix and tomatoes, cook and stir for 3 minutes.
• Add chicken, beans, and half each of green onions and cilantro.
• Mix well.
• Remove from heat.

Baking

• Drain pasta.
• Add chicken mixture, mix lightly.
• Pour into 13x9 baking dish.
• Top with cheese.
• Bake 20 to 25 minutes.

Serving

• Sprinkle remaining green onions and cilantro on top.
• Serve immediately.