Enchilada Stuffed Shells


  • 1 12 ounce package dried jumbo shell macaroni
  • 3 large green and/or red sweet peppers, chopped
  • 1½ cups chopped red onion
  • 1 fresh jalapeno chile pepper, seeded and chopped
  • 2 tablespoons vegetable oil
  • 2 cups diced or shredded cooked chicken
  • 1 16 ounce can refried beans
  • 3 tablespoons taco seasoning mix
  • 2 10 ounce cans enchilada sauce
  • 1 8 ounce shredded Mexican-style four-cheese blend
  • 1 cup sliced green onions


  1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
  2. In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.
  3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
  4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining green onions.