Chicken Enchilada Pasta

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Ingredients

1. 1 (12 oz) pkg dried jumbo shell macaroni
2. 3 large bell peppers, chopped (any color)
3. 1 1/2 c red onion, chopped
4. 1 jalapeno pepper, seeded and chopped
5. 2 T vegetable oil
6. 2 c cooked chicken, chopped, or rotisserie chicken
7. 1 (16 oz) can refried black beans
8. 1/2 of a (1.25 oz) envelope taco seasoning mix (3 T)
9. 2 (10 oz) cans La Preferida Red Chile Enchilada Sauce or 2 (15 0z) cans Hatch Green Chile Enchilada Sauce, divided
10. 1 (8 oz) pkg Mesican-style four cheese blend, shredded, divided (2 c)
11. 1 c green onions, sliced, divided

Instructions

1. Preheat oven to 350°F.
2. Cook pasta according to package directions. Rinse, drain and set on wax paper.
3. In skillet heat oil, add peppers, onions, jalapeno, and 1/4 t salt and cook over medium heat, 5 minutes or until tender.
4. Stir in chicken, beans, seasoning mix, and 1/2 c enchilada sauce.
5. Cook and stir 5 minutes.
6. Stir in 1/2 c of cheese and 1/2 c of green onions.
7. Spread 1 c of remaing enchilada sauce in bottom of 9x13 inch baking dish.
8. Divide filling among shells, and arrange atop the sauce.
9. Drizzle with the remaining enchilada sauce.
10. Bake, covered, 30 minutes.
11. Uncover; sprinkle with remaining cheese.
12. Bake 5 minutes more or until cheese melts.
13. Sprinkle with remaining green onions before serving.

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