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1 (12oz) pkg jumbo shell macaroni
3 large bell peppers, chopped
1 1/2 cups chopped red onion
1 fresh jalapeno pepper, seeded and chopped
2 tbsp vegetable oil
2 cups chicken, cooked and chopped
1 (16 oz) can refried beans
1/2 of 1(1.25 oz) envelope taco seasoning(3 tbsp)
2 (10 oz) cans enchilada sauce
1 (8 oz) bag shredded Mexican 4 cheese blend
1 cup sliced green onions
2 cups Nacho Cheese flavor tortilla chips, crushed
Sour Cream or avocado dip


1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2. In skillet cook sweet peppers, onion, jalapeño, and 1/4 tsp salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3. Divide filling among shells. Spread 1 cup of remaining enchilada sauce in a 3 quart rectangular baking dish. Arrange shells on top of sauce. Drizzle with remaining enchilada sauce.

4. Bake covered for 30 minutes. Uncover and sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and or sour cream.

Yield: 8 to 10 servings

Nutrition Information
* Calories520,
* Total Fat (g)20,
* Saturated Fat (g)8,
* Monounsaturated Fat (g)2,
* Polyunsaturated Fat (g)4,
* Cholesterol (mg)56,
* Sodium (mg)1338,
* Carbohydrate (g)60,
* Total Sugar (g)6,
* Fiber (g)6,
* Protein (g)27,
* Vitamin C (DV%)93,
* Calcium (DV%)21,
* Iron (DV%)20,
* Percent Daily Values are based on a 2,000 calorie diet