Chicken Enchilada Pasta Bake
- 1 pound Penne Pasta, Cooked According To Package Instructions Then Drained
- 1 Tablespoon Olive Oil
- 1 whole Red Onion, Diced
- 2 whole Bell Peppers, Seeded And Chopped
- 2 cups Cooked Diced Or Shredded Chicken
- 1 can 8oz Can, Petite Diced Tomatoes With Jalapenos
- 1 package 1.25 Oz Packet, Low Sodium Taco Seasoning
- Salt And Pepper
- 2 cans (10oz Can) Red Enchilada Sauce
- 2 cups Shredded Cheddar Jack Cheese
- 1/4 cups Green Onions, Chopped (optional For Garnish)
- Preheat oven to 350 F.
- Heat olive oil in a large skillet over medium heat.
- Add onions and peppers and saute them in the olive oil until soft.
- Add in chicken, can of tomatoes, salt, pepper and taco seasoning and heat through.
- Add in 1 can of enchilada sauce and 1 cup of cheese.
- Remove from heat.
- Stir in the cooked and drained pasta, toss to coat.
- Spread 1/2 the can of the remaining enchilada sauce on the bottom of a 9x13 casserole dish.
- Put the pasta mixture in on top of that.
- Pour the remaining 1/2 can of enchilada sauce over top and bake covered with a sheet of foil for 30 minutes.
- Remove the dish from the oven and remove the foil.
- Top with remaining 1 cup cheese and bake uncovered for another 5 minutes.
- Top with green onion, sour cream and tortilla chips, optional.
pasta, olive oil, red onion, bell peppers, chicken, tomatoes, packet, salt, red enchilada sauce, cheese, green onions
Taken from tastykitchen.com/recipes/main-courses/chicken-enchilada-pasta-bake/ (may not work)