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.
Looking for more recipes that use a leftover bbq chicken?
Ingredients
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.
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