ENCHILADA PASTA BAKE

Enchilada Pasta Bake image

Put a hearty Enchilada Pasta Bake on the table with pasta shells, roasted chicken breast and black beans. Your family will love this Enchilada Pasta Bake.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 11

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Ingredients

4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped
1 red pepper, chopped
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cups OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 can (15.5 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

Steps:

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.

Nutrition Facts : Calories 410, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 700 mg, Carbohydrate 53 g, Fiber 5 g, Sugar 6 g, Protein 25 g