And, it was really delicious if you're in the mood for this type of thing. I made it sin pollo, of course, and made a half batch. I would like to try it again with homemade enchilada sauce and homemade refried beans, instead of the canned versions it calls for and I used. The chips on top are delicious, especially if you use the Kettle Brand Tias type. No casserole is complete without chips on top, right?
Ingredients:
1 12 oz package dried jumbo shell macaroni
3 large red peppers, chopped
1 1/2 c. red onions
1 jalapeno, seeded and chopped
2 Tbls vegetable oil
2 c. chopped cooked chicken
1 16 oz can refried beans
1/2 of a 1.25 oz envelope taco seasoning mix (3 Tbls)
2 10 oz cans enchilada sauce
1 8 oz package shredded Mexican-style cheese blend
1 c. green onions
2 c crushed nacho cheese-flavored tortilla chips
1) Preheat oven to 350. Cook pasta according to package directions; drain. Rinse and drain again.
2) In a skillet, cook peppers, onion, jalapeno and 1/4 tsp of salt in hot oil over medium heat until tender, about 5 minutes. Stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 c each of the cheese and green onions.
3) Divide filling among shells. Spread 1 cup enchilada sauce in a 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
4) Bake, covered, 30 minutes. Uncover, sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts. Sprinkle with with chips and remaining green onions.
Makes 8 to 10 servings.
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