Thursday, November 15, 2012

Enchilada Pasta Bake

This recipe has been on my "Dinner Ideas" board on Pinterest for a few weeks and, in a pinch last night, I threw it together without shopping for it first. I substituted chile beans for the black beans and I didn't have green onions on hand, but my family LOVED this meal! My older 2 kids both requested it in their lunches the next day for school too, so it's one I'll make again. Recipe adapted from
Serves 8.

4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped
1 red pepper, chopped
1 pkg. (1.25 oz.) taco seasoning mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cups cooked & shredded chicken
1 can (15 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) Mexican-style shredded cheese (or sub cheddar or Colby-Jack)

Heat oven to 375°F.

Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Other topping possibilities: Sour cream, fresh tomatoes, sliced olives, salsa.

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