Archive for October 2nd, 2011

Came across this quick, easy and friendly Kraft.ca recipe today and since I had some leftover roasted chicken that needed to be used up…add in some noodles…taco seasoning…well it sounded like a winning combination!  
Serve topped with green onions, cilantro, salsa and/or sour cream….guacamole would work too.
Adapted from Kraft.ca
Enchilada Pasta Bake
4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1/2 yellow onion, chopped
1 pkg. taco seasoning mix
1 can (14 oz) diced tomatoes, undrained
2 cups chopped cooked chicken
1 can (14 fl oz) black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
2 cups Kraft Tex Mex Shredded Cheese
extras: salsa, sour cream, guacamole, peppers (chopped)

HEAT oven to 375°F.

COOK pasta as directed on package.  Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions cooking 3-5 min. or until tender, crisp 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 greased (pam) 13×9-inch baking dish; top with cheese.

BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted.  Since we all have our own topping preferences I typically serve it family style allowing everyone to help themselves to the pasta and their toppings.  Simply delicious!

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