Ingredients
2 tbsp vegetable oil, plus extra to grease
375g large pasta shells
2 red onions, finely chopped
1 jalapeño deseeded and finely chopped
1 green capsicum, deseeded and diced
1 red capsicum, deseeded and diced
435g can refried beans
2 tbsp taco seasoning
375g can enchilada sauce
4 green shallots, chopped
2 cups shredded barbecue chicken
½ cup grated mozzarella
½ cup grated tasty cheese
½ x 175g packet corn chips
Sour cream and guacamole, to serve
Method
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Preheat oven to 200°C. Grease a 12-cup capacity baking dish. Cook pasta in a saucepan of boiling salted water for 8 minutes or until al dente. Drain, then transfer to a large bowl.
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Meanwhile, heat oil in a large frying pan over a medium heat. Add onions, chilli and capsicums, and cook for 5-8 minutes or until tender. Stir in refried beans, taco seasoning, ½ cup of the enchilada sauce, and ½ the green shallots and cook, stirring, until well combined and warmed through. Remove from heat and stir through chicken.
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Spread ½ of the remaining enchilada sauce over base of the dish. Stir chicken mixture into cooked shells, then spoon into baking dish. Spoon over remaining enchilada sauce. Cover and bake until for 20 minutes or until hot. Remove, cover, scatter with cheeses and bake, uncovered, for a further 5-8 minutes or until cheese is melted.
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Scatter over corn chips and remaining green shallots. Serve with sour cream and guacamole.