Oh man, this chicken enchilada pasta was amazing, it used the concept of stuffed shells, substituting a refried bean, and veggies mixture instead of the traditional ricotta cheese business. I used fat free refried beans, and basically the mixture was: onion, refried beans, red pepper, jalapeño and cheese. The hardest part was stuffing the shells, they are so darn slippery.
I have a lot of this leftover, seeing as how the recipe serves 8-10 people, so if you want some (Splory) come over! hehe. Here is the recipe:
Chicken Enchilada Pasta
2 cups cooked, diced chicken
1/2 packet of taco seasoning
salt and pepper
3 peppers of your choice, diced
1 red onion, diced
2 cans red enchilada sauce
1 lb jumbo shells, cooked
2 cups shredded cheese
1 15 oz can of refried beans
1/4 cup green onions
Sauté onions and peppers in olive oil until soft. Add in chicken, beans and taco seasoning and warm through. Add in 1/2 cup of enchilada sauce and another 1/2 cup of cheese. Remove from heat.
Spread about 1/2 cup of enchilada sauce on the bottom of a 9×13 casserole dish. Stuff cooked shells with your chicken/bean mixture. Pour remaining sauce over top and bake covered for 30 minutes. Top with cheese and bake uncovered for another 5 minutes. Top with green onion, sour cream and tortilla chips (optional)
We were cleaning up the kitchen and Erik found this:
Ew, hopefully no one will ever have to see this book again, and yes we did throw it away!
Alright that’s all for today!