Chicken Enchilada Pasta

I found this recipe on a cool blog -myfavoritethings-miranda.blogspot.com

1-1/2 oz. pkg. dried jumbo shell macaroni ( I use elbows, 1/2 a box)

3 large green or red peppers ( I used 1 green pepper)

1-1/2 cups chopped red onion ( used regular yellow onion)

1 fresh jalapeno pepper, seeded and chopped ( used 2 peppers plus added some seeds)

2 Tablespoon vegetable oil

2 cups chopped chicken

1 16 oz can refried beans

3 Tablespoons taco seasoning mix *

2 10oz can enchilada sauce **

1 8oz Mexican style four cheese blend shredded

1 cup sliced green onion

2 cups nacho cheese flavored tortilla chips crushed ( didn't use)

my addition was Chili Garlic Sauce to taste***

Oven 350 degrees

cook pasta, drain, set aside

Cook peppers, onion, jalapeno in hot oil over med. heat for about 5 min. or until tender.Stir in Chicken, beans, taco seasoning , 1/2 cup enchilada sauce. Cook and stir 5 min. Add cheese and green onion

Mix the pasta (or fill the shells) spread 1 cup of the remaining enchilada sauce in a 3 quart rectangular baking dish. If using shells arrange shells atop sauce. Drizzle with remaining enchilada sauce.

Bake covered for 30 min. ( I baked for 45 min uncovered) Uncover, sprinkle with remaining cheese ( I added additional 4 oz of cheese). Bake 5 min more or until cheese is melted.. Sprinkle with chips and remaining green onion. Serve with avocado dip or soup cream.

Makes 8 to 10 servings

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*recipe for Taco seasoning mix

from allrecipes.com

Mix all together and store in a airtight container

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1 Tablespoon chili powder

1/4 teaspoon garlic powder

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**Target has the best price for enchilada sauce. Their own brand was about 79 cents a can

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Taste great reheated!