Elizabeth gave me the idea for this dinner and then that evening I saw a recipe online for it. I adjusted the recipe to our taste. It was a fun new twist on pasta and enchiladas!
1 box Uncooked Jumbo Pasta Shells (about 15)
1 pound baked chicken breasts (2 to 3), Shredded
5 oz enchilada sauce
1 small can refried beans, divided
1/2 envelope taco seasoning, (1/2 of the 1-oz package)
1 cup shredded cheddar cheese
Preheat oven to 350°F.
Cook pasta according to package directions; drain and rinse in cold water.
In a medium bowl, add shredded chicken, enchilada sauce, 1/4 cup of the refried beans, and taco seasoning. Stir together until well blended, set aside.
Fill shells with a spoonful of refried beans and then top with chicken mixture. Place in an 11-inch x 7-inch baking dish coated with cooking spray.
Cover and bake for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Recipe Source: www.tastykitchen.com
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