Enchilada Pasta Bake Recipe

This sounds so good and I can't wait to try it out. My family loves Enchiladas so I just know they will love this twist on it.

What You Need

4-1/2 cups medium pasta shells, uncooked

2 tsp.  oil

1 yellow onion, chopped

1   red pepper, chopped

1 pkg. (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1 can  (14.5 oz.) no-salt-added diced tomatoes, undrained

2 cups OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts

1 can  (15 oz.) no-salt-added black beans, rinsed

3 green onions, thinly sliced, divided

1/3 cup  chopped fresh cilantro, divided

1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

 

Make It

HEAT oven to 375°F. COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat. DRAIN pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese. BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.  Thanks Kraft for a great recipe!