Cheesy enchiladas. A Tex-Mex classic. In this recipe we're going to take everything you love about the tasty dish and turn it into a pasta bake. From the sweet and tangy peppers to the juicy grilled chicken, what's not to love?
Boil the packet of shell pasta in a deep pan of salted boiling water, stirring occasionally. In a wok or skillet, heat the oil on medium high heat and add the yellow onion, the red and yellow pepper. Cook for 5 minutes. Stir in the taco seasoning mix sachet, mix up well then add in the tin of diced tomatoes and slowly stir in the juices from the tin. Cook for 3 minutes.
Add the flame-grilled chicken strips, the black beans, most of the green onion, most of the cilantro, stir well and remove from heat.
Drain the pasta and add into the chicken mixture, make sure to stir together well and pour into a casserole or deep baking dish. Top with the cheese of your choice, sprinkle with the remaining green onion and cilantro and bake in the oven for 20-25 minutes or until tender and thoroughly cooked.