Chicken Enchilada Pasta

Another awesome recipe.... just had to share it!  It looks amazing, I have not yet made it but I am thinking tomorrow??  How can you go wrong with putting Doritos in something... did I just say that???  Enjoy!

http://www.bhg.com/recipes/quick-easy/make-ahead-meals/casserole-recipes/#page=4

Chicken Enchilada Pasta

Chicken Enchilada Pasta

Makes: 8 to 10 servings

Prep: 40 mins Bake: 350°F 35 mins Cook: 10 mins

Ingredients

·         1 12 ounce package dried jumbo shell macaroni

·         3 large green and/or red sweet peppers, chopped

·         1 1/2 cup chopped red onion

·         1 fresh jalapeno pepper, seeded and chopped

·         2 tablespoons vegetable oil

·         2 cups chopped cooked chicken

·         1 16 ounce can refried beans

·         3 Tbsp Taco Seasoning mix

·         2 10 ounce can enchilada sauce

·         1 8 ounce shredded Mexican-style four-cheese blend

·         1 Cup sliced green onions

·         2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)

·         Avocado dip and/or sour cream

Directions

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2. In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco 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 the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.

4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.