Chicken Enchilada Pasta

I found this in the Better Homes and Gardens magazine and I thought it sounded good. A bit of a different twist on an old favorite. We liked it, and would have liked it more if I had 1) bought the right size of noodles, 2) had the chips to go on top, and (this was probably the worst offender) 3) had enough chicken...I guess I was having a bad shopping day. Or maybe it was Heather that was having the bad shopping day. I don't remember...

Chicken Enchilada Pasta

1 12 oz. pkg. jumbo shell macaroni
3 large green and/or red peppers, chopped
1 1/2 c. chopped red onion
1 jalapeño, seeded and chopped
2 Tbs. vegetable oil
2 c. chopped cooked chicken
1 16 oz. can refried beans (or make your own)
3 Tbs. taco seasoning
2 10oz. cans enchilada sauce
8 oz. shredded mexican-style cheese blend
1 c. sliced green onions
2 c. nacho cheese-flavored tortilla chips, crushed
Avocado dip and/or sour cream

1. Preheat oven to 350. Cook pasta according to package directions, drain.
2. In skillet cook peppers, onion, jalapeño and 1/4 tsp. salt in hot oil over med. heat until tender. Stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce. Cook 5 mins. Stir in 1/2 cup each of the cheese and green onions.
3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered, 30 mins. Uncover, sprinkle with remaining cheese. Bake 5 mins. or until cheese melts. Sprinkle with chips and remaining green onions. Serve with avocado dip and sour cream. Makes 8-10 servings.

As I mentioned above, I was missing a couple of things from this recipe. I would change the last two, but I honestly think it might be ok having this meal as more of a casserole like we did (an accident). I am willing to try the jumbo noodles, but the small shells worked well too. :)