Happy (hah!) Monday everyone!
I made this recipe over the weekend and husband and I both enjoyed thoroughly. I hope you will enjoy it too!
I got the recipe idea from an old Better Homes and Garden magazine and I totally misread the recipe. Apparently this was supposed to be a stuffed shells recipe… as I got half way though the recipe, I learned that the next step was to “stuff the shell.” (Way to read, Laura!) So instead, I ended up tweaking it a bit and it turned out delicious, full of great flavor, and the left over’s were just as good for lunch the next day.
- 2 cups pasta, cooked
- 1 large green pepper chopped
- 1 large red sweet pepper chopped
- 1 cup chopped onion
- 1 fresh jalapeno chile pepper, seeded and chopped (optional)
- 2 tablespoons vegetable oil
- 2 cups chicken chopped
- 1 teaspoon chili powder
- 3 tablespoons taco seasoning
- 1 10 ounce can red enchilada sauce
- 1 cup shredded Mexican-style four-cheese blend
- 1 cup nacho cheese-flavored tortilla chips, crushed
- Avocado dip and/or sour cream
1. Cook pasta and set aside. Chop green peppers, red peppers, and jalapeños, set aside.
2. In pan, heat olive oil. Add onions and chicken. Continue until chicken is fully cooked. Add chili powder, taco seasoning, chopped vegetables, and can of enchilada sauce. Cook for 5-10 minutes, until vegetables are tender.
3. Add pasta and cheese to mixture. Serve with sour cream/avocado dip and top pasta with crushed chips (this part seems a little strange, right? I just went with it though and I’m kind of glad I did. I liked the little surprise crunch).