Enchilada Pasta Bake

I do not own this recipie. This is Courtesy of Kraft Foods.




ENCHILADA PASTA BAKE





What You Need




4-1/2 cupsmedium 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 cupsOSCAR 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.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.



Kraft Kitchens Tips


Serving Suggestion

Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream and TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa.

Substitute

Prepare using KRAFT Mexican Style Finely Shredded Four Cheese.

Substitute

Prepare using 2 cups of your favorite chopped OSCAR MAYER Deli Fresh Chicken, such as Grilled Chicken Breast Strips or Southwestern Seasoned Chicken Breast Strips. Or, use chopped leftover cooked chicken.