Shared by tonihaig
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?
Rating
Difficult
Health Conscious
Preparation Time 39 minutes
Allergens None
Cuisine Tex-Mex

Enchilada Pasta

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Description

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?

Ingredients

  • 750g pack shell pasta
  • 2 teaspoons vegetable oil
  • 1 yellow onion, diced
  • 2 tablespoons salt
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 sachet of Taco seasoning mix
  • 1 can no added salt diced tomatoes and the juices
  • 300g flame grilled pre-cooked chicken strips
  • 1/2 can black beans
  • 1 & 1/2 green onion, thinly sliced
  • 1/3 cup chopped cilantro
  • 200g mozzarella or sharp cheddar

Instructions

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.

Comments

Who wants to make this 1

Yum