Enchilada Pasta Bake

Enchilada Pasta Bake

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by Charlotte Today

WCNC.com

Posted on December 17, 2012 at 1:14 PM

Updated Monday, Dec 17 at 4:49 PM

Enchilada Pasta Bake

4 1/2 c medium pasta shells or macaroni, cooked “Food Lion Brand”
2 t canola oil
1 onion, chopped
1 red bell pepper, chopped
1 pkg taco seasoning
2 cans (14.5 oz) can diced tomatoes, undrained
2 c cooked chicken breast “Nature’s Place Brand” or “rotisserie chicken from Food Lion Deli”
1 can black beans, rinsed
1 t. cumin
3 green onions, thinly sliced (divided)
1/3 c chopped fresh cilantro (divided)
1    8oz shredded Mexican cheese

Heat oven to 375 degrees.
Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Cook onion and peppers 3 to 5 minutes until crisp-tender, stirring frequently.  Stir in seasoning mix and tomatoes; cook and stir 3 minutes.  Add cooked chicken, beans and half each of the green onions and cilantro; ½ package of the cheese and mix well.  Remove from heat.
Drain pasta. Add to chicken mixture; mix lightly.  Pour into 13 x 9 inch baking dish; top with cheese. Bake 20 to 25 minutes or until heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

 

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