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Chicken Enchilada Casserole

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  • Total: 62min
    Preparation: 62min
  • Portions: 10.00
  • Difficulty: Intermediate

Ingredients

  • 1 Tablespoon Chilli powder
  • 1/2 Tablespoon Ground Geera / Cumin
  • 1 Teaspoon Cornstarch
  • 2 MAGGI Chicken Tomato Cubes
  • 3/4 Teaspoon Paprika
  • 1/2 Teaspoon Ground Coriander
  • 1/4 Teaspoon Cayenne pepper
  • 1 Pack Jumbo pasta shells (200g)
  • 1 Can Chili Beans (454g)
  • 2 Tablespoons Vegetable oil
  • 1 Teaspoon Minced Garlic
  • 3 Large Sweet peppers, diced
  • 1 Jalapeño pepper, seeded and chopped
  • 1 1/2 Cups Chopped red onion
  • 1 1/2 Cups Taco Sauce
  • 2 Cups Cooked chicken, chopped
  • 3 MAGGI Chicken Cubes
  • 1 Cup Cheddar cheese, grated
  • 1 Cup Monterey Jack cheese, grated
  • 1 Cup Chives, sliced
  • 2 Cups Tortilla chips, crushed

Instructions

    1. Mix first 7 ingredients in a medium bowl to make taco seasoning. Set aside.

    2. Preheat oven to 350°F (180°C). Cook pasta according to package directions; drain. Rinse with cold water; drain again.

    3. Add chili beans to processor; chop for 30 seconds. Until a smooth paste is formed.

    4. In a large skillet heat oil over a medium heat, add garlic, sweet peppers, jalapeno pepper and red onions. Cook for 5 minutes or until vegetables are tender. Stir in taco sauce, chicken, Chicken Cubes, chili beans and taco seasoning mix. Cook and stir for 5 minutes. Stir in 1/2 cup of Cheddar cheese, 1/2 cup Monterey Jack cheese and 1/2 cup of chives. Incorporate the pasta into the chicken mixture.

    5. Spray a 3-quart rectangular baking dish with cooking spray. Spoon mixture into dish. Bake covered for 30 minutes. Sprinkle with remaining cheese. Bake uncovered for about 10 minutes more or until cheese is melted. Sprinkle with chips and remaining chives.

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