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.