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1 12-oz. pkg. dried jumbo shell macaroni
3 large green and/or red sweet peppers, chopped
1-1/2 cups chopped red onion
1 fresh jalapeño chile pepper, seeded and chopped
2 Tbsp. vegetable oil
2 cups chopped cooked chicken
1 16-oz. can refried beans
1/2 of a 1.25 oz. envelope taco seasoning mix (3 Tbsp.)
2 10-oz. cans enchilada sauce
1 8-oz. pkg. shredded Mexican-style four-cheese blend
1 cup sliced green onions
2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)
Avocado dip and/or sour cream
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
2. In skillet cook sweet peppers, onion, jalapeño, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.
3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.
Calories 520, Total Fat (g) 20, Saturated Fat (g) 8, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 4, Cholesterol (mg) 56, Sodium (mg) 1338, Carbohydrate (g) 60, Total Sugar (g) 6, Fiber (g) 6, Protein (g) 27, Vitamin C (DV%) 93, Calcium (DV%) 21, Iron (DV%) 20
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1st Keep
 SasyAngel2
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