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Enchilada Baked Pasta

Course: dinner, Entree, lunch, Main
Servings: 6
Author: Adapted from Kraft.ca

Ingredients

  • 4 1/2 cups medium pasta shells cooked
  • 2 tsp olive oil
  • 1/2 onion chopped
  • 1 pkg taco seasoning mix
  • 1 can diced tomatoes undrained
  • 2 cups chopped cooked chicken
  • 1 can black beans rinsed
  • 3 green onions thinly sliced, divided
  • 1/3 cup chopped fresh cilantro divided
  • 2 cups Kraft Tex Mex Shredded Cheese
  • extras: salsa sour cream, guacamole, peppers (chopped)

Instructions

  • Heat oven to 375°F.
  • Heat oil in large nonstick skillet on medium heat. Add onions and saute 5 minutes or until tender. Stir in taco seasoning and tomatoes. Stir to combine and cook a few more minutes. Add chicken, beans and half each of the green onions and cilantro. Stir and let warm through. Remove from heat.
  • Add cooked pasta to chicken mixture. Stir and pour into greased 13x9" baking dish. To with grated cheese.
  • Bake 20 to 25 minutes or until pasta mixture is heated through and cheese is melted.
  • We serve it family style with some bowls of fixins allowing everyone to add what they like.