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Chicken Enchilada Casserole

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  • Total: 60min
    Preparation: 60min
  • Portions: 10.00
  • Difficulty: Easy

Ingredients

  • 1 Tablespoon Chilli Powder
  • 1/2 Tablespoon Ground Geera
  • 1 Teaspoon Cornstarch
  • 2 Cubes Maggi Chicken Tomato Flavoured Seasoning Cubes 4G (Box Of 25)
  • 3/4 Teaspoon Spices, Paprika
  • 1/2 Teaspoon Ground Coriander
  • 1/4 Teaspoon Spices, Pepper, Red Or Cayenne
  • 1 Pack Jumbo Pasta Shells
  • 1 Can Chili Beans
  • 2 Tablespoons Vegetable Oil
  • 1 Teaspoon Minced Garlic
  • 3 Units Sweet Peppers Large size, diced
  • 1 Unit Jalapeño Pepper Seeded and chopped
  • 1 1/2 Cup Onion
  • 1 1/2 Cup Sauce, Tomato Chili Sauce, Bottled, With Salt
  • 2 Cups Chicken, Broilers Or Fryers, Meat And Skin And Giblets And Neck, Roasted Chopped
  • 3 Cubes Maggi Chicken Flavoured Seasoning Cubes 4G (Box Of 25)
  • 1 Cup Cheddar Cheese Grated
  • 1 Cup Cheese, Monterey Grated
  • 1 Cup Chive Sliced
  • 2 Cups Snacks, Tortilla Chips, Nacho-Flavor, Reduced Fat Crushed

Instructions

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

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

    3. 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.

    4. 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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