Enchilada Pasta Bake Featured

Authors: KraftRecipes.com Top Rated Recipes

 CherylB9162

posted:10/29/2012

Made this for dinner yesterday, and can't wait to eat the left overs. After reading the reviews, I made a few changes. I used about 3 1/2 cups of shells, which was perfect. I also used 2 cans of diced tomatoes, one with the diced chiles in it. I also added a 8 oz can of tomatoe sauce. The husband isn't fond of chicken, so I used ground round, which I browned with the yellow onion and red pepper. We also don't like black beans, so I used 1 cup of light red kidney beans. The presentation was beautiful, and we both loved it. will definetly ma

what you need

 

4-1/2
cups  medium pasta shells, uncooked
2
tsp.  oil
1
 yellow onion, chopped
1
 red pepper, chopped
1
pkg.  (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1
can  (14.5 oz.) no-salt-added diced tomatoes, undrained
2
cups  OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast
1
can  (15 oz.) no-salt-added black beans, rinsed
3
 green onions, thinly sliced, divided
1/3
cup  chopped fresh cilantro, divided
1
pkg.  (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

make it

HEAT oven to 375°F.

COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

DRAIN pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp......

 

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