Chicken Enchilada Pasta

Here’s a recipe that combines the flavors of Chicken Enchiladas with Pasta.  It is really tasty and quite simple to make.  We had some friends over last week and I made this for dinner.  It was a hit.  I also made some stuffed jalapeno peppers (I gave you that recipe last week) and served both together.  We had a yummy Mexican Fiesta Dinner!  Give this a try; I know you will like it. 


You will need:

1 lb. box of large shell pasta  (NOT the jumbo shells you stuff, just shells size large)

2 cups of chopped sweet peppers  (I used red, yellow and orange peppers – about 3 of them.)

1 cup of chopped red onion

2 TBSP of vegetable oil

4 oz. can of diced green chilies

16 oz. can of refried beans

3 TBSP of taco seasoning (I used a pre-packaged low sodium mix; about ½ a package.)

2 –  10 oz. cans of enchilada sauce

2 or 3 cups of cooked, chopped chicken  (I used four chicken breasts from Market Day.  I placed them in a baking dish covered with foil and baked at 375 for about 45 mins.  Then I chopped them into bite sized pieces.)

2 –  8 oz. packages of shredded Mexican 4-cheese blend

3 sliced green onions

2 cups of crushed nacho cheese Doritos

Guacamole and/or sour cream to top (optional)


Preheat oven to 350 F.

Cook pasta shells according to package directions.  Cook them 1 minute less than the “al dente” cooking time.  Drain and set aside.

Sauté the sweet peppers and red onion in the oil until tender, about 7 – 8 minutes.

Stir in the green chilies, beans, taco seasoning, and enchilada sauce and heat until the beans are melted and the sauce is well combined; about 5 -6 minutes. 

Stir in the cooked chicken and heat for an additional 2 minutes.

Pour the hot sauce over the pasta.

Add one package of the shredded cheese and mix thoroughly.

Bake pasta mixture in a 13 x 9 baking pan covered with foil for 30 minutes.

Uncover, and sprinkle with additional shredded cheese – to your liking – I used about ¾ of the 2nd package.

Bake for 5 -7 minutes more, until cheese is melted.

Remove from oven.

Sprinkle with chopped green onions and crushed Doritos.








Serve with guacamole and/or sour cream (optional).




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