Chicken Enchilada Pasta

When I saw this recipe, I knew that I needed to try it and use my new found enchilada sauce. It turned out so delicious! It really is a great Mexican dish. If your family doesn't like Mexican food you'll like this dish. If your family already like Mexican food this will be a great addition to your list of favorites.

Chicken Enchilada Pasta

Ingredients

1 12oz pkg. whole wheat or quinoa macaroni shells

3 large green or red sweet peppers, chopped

1 1/2 cups chopped onion

2 cups chopped cooked chicken

1 16oz. can fat free refried beans

3 tablespoons homemade taco seasoning mix found here

10 oz homemade read enchilada sauce found here (you'll need to double the recipe)

1 cup shredded cheddar cheese

2 cups tortilla chips, crushed

avocado dip (optional)

sour cream (optional)

Directions

Preheat oven to 350*F. Cook pasta according to package directions; drain. Rinse; drain and set aside. In a skillet cook sweet peppers, onion and 1/4 teaspoon salt over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning, and enchilada sauce. Cook and stir for 5 minutes. Stir in noodles to coat. Transfer to a 3-quart rectangular baking dish. Bake, uncovered, for 30 minutes. Uncover; sprinkle with cheese and chips. Bake 5 minutes more or until cheese is melted. Serve with avocado dip and/or sour cream. Enjoy!