In this chicken enchilada pasta recipe, tex-mex flavors combine with hearty shell macaroni for an easy and inexpensive dinner that will serve eight hungry diners.
3.75 cup Chopped large green and/or red sweet peppers
1.5 cup Chopped red onions
1 Fresh jalapeno chile pepper, seeded and chopped
2 tablespoon Vegetable oil
2 cup Chopped cooked chicken
16 ounce 1 can refried beans
1.25 ounce 1/2 package taco seasoning mix
10 ounce 2 cans enchilada sauce
0.25 teaspoon Salt
2 cup Shredded mexican style four cheese blend
1 cup Sliced green onions
2 cup Nacho flavor tortilla chips, crushed
Sour cream
Nutrition value
353
calories per serving
15 g Fat19 g Protein33 g Carbs23 g FiberOther
Current Totals
15 g Fat
19 g Protein
33 g Carbs
23 g Fiber
MacroNutrients
Carbs
33 g
Protein
19 g
Fiber
23 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
136 mg
Iron
5 mg
Vitamin A
1093 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
55 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
182 mg
Manganese
1 mg
Phosphorus
320 mg
Selenium
23 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
