Chicken Enchilada Pasta, Whaaat?

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

Ingredients

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

olive oil


Directions:

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!

Thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s