Enchilada Pasta Bake
- Source
- Kraft recipe card
- Serves
- 8
- Prep
- 25 min
- Cook
- 25 min
- Cuisine
- Mexican
Ingredients
- 4-1/2 cups medium pasta shells, uncooked
- 2 tsp. oil
- 1 yellow onion, chopped
- 1 red pepper, chopped
- 1 pkg. (1.25 oz.) TACO BELL Taco Seasoning Mix
- 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
- 2 cups OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast
- 1 can (15 oz.) no-salt-added black beans, rinsed
- 3 green onions, thinly sliced, divided
- 1/3 cup chopped fresh cilantro, divided
- 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Steps
- 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.
Notes
kraft kitchens tips - SERVING SUGGESTION: Serve topped with BREAKSTONE’S or KNUDSEN Sour Cream, and TACO BELL Thick & Chunky Salsa.
SUBSTITUTE: Prepare using KRAFT Mexican Style Finely Shredded Four Cheese.
SUBSTITUTE: Prepare using 2 cups of your favorite chopped OSCAR MAYER Deli Fresh Chicken, such as Grilled Chicken Breast or Southwestern Seasoned Chicken Breast. Or, use chopped leftover cooked chicken.