Name: This chicken enchilada pasta is big on flavour, low on effort
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4-5
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

This Mexican-inspired pasta is quick, easy and delicious.

The shell pasta is the perfect vessel to scoop up all that cheesy sauce, but you can always choose your favourite fresh or dried pasta instead.

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

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.

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.

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.

Scatter over corn chips and remaining green shallots. Serve with sour cream and guacamole.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Better Homes and Gardens

Better Homes and Gardens promotes inspired living for home loving Australians. With a total audience reach of over six million, Better Homes and Gardens is the country’s original and most successful multi-platform brand, combining a TV show, power-house print magazine and thriving digital and social platforms.

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