Enchilada Pasta Bake Featured

Authors: KraftRecipes.com Top Rated Recipes



Made this for dinner yesterday, and can't wait to eat the left overs. After reading the reviews, I made a few changes. I used about 3 1/2 cups of shells, which was perfect. I also used 2 cans of diced tomatoes, one with the diced chiles in it. I also added a 8 oz can of tomatoe sauce. The husband isn't fond of chicken, so I used ground round, which I browned with the yellow onion and red pepper. We also don't like black beans, so I used 1 cup of light red kidney beans. The presentation was beautiful, and we both loved it. will definetly ma

what you need


cups  medium pasta shells, uncooked
tsp.  oil
 yellow onion, chopped
 red pepper, chopped
pkg.  (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
can  (14.5 oz.) no-salt-added diced tomatoes, undrained
cups  OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast
can  (15 oz.) no-salt-added black beans, rinsed
 green onions, thinly sliced, divided
cup  chopped fresh cilantro, divided
pkg.  (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

make it

HEAT oven to 375°F.

COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; 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 half each of the green onions and cilantro; mix well. Remove from heat.

DRAIN pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp......


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