Tuesday, September 25, 2012

Enchilada Pasta Bake



I actually found this recipe while browsing the Kraft Kitchens website. It looked so good that I knew right then and there that I was going to go ahead and make it for dinner tonight. Pasta, Cheese, and Chicken. What's not to love? I did change a few things but the end result was pure deliciousness! I will definitely be making this one again soon!


Enchilada Pasta Bake
Adapted From Kraft Kitchens

Ingredients
4-1/2 cups medium pasta shells, uncooked
2 tsp oil
1 yellow onion, chopped
1 pkg Taco Seasoning
1 can diced tomatoes, undrained (I used Rotel)
2 cups cooked chopped chicken
1 can black beans, rinsed
1 can Enchilada Sauce
1 8oz package shredded cheddar cheese

Heat  oven to 375°F.

Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and mix well. Remove from heat. Drain pasta and add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; add enchilada sauce and top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Top with a dollop of sour cream and sprinkle with green onions and/or cilantro if desired. Enjoy!

6 comments:

  1. this looks so good! I cant wait to try out this recipe! I found you over at the All my Bloggy friends hop and am now a follower! I'd love it if you would follow me back www.battlingthehomefront.com

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  2. That sure is one thick, gooey layer of cheese on top! Looks delicious. Love the combo of Italian and Mexican.

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  3. You were featured at All my Bloggy Friends! I can't wait to see what you share this week!

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  4. Found you via All My Bloggy Friends. I LOVE this recipe! Enchilada sauce and pasta is a great combination!

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  5. Can you usse hamburger meet in sted of chicken?

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  6. I don't see why not. Enjoy! :)

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