Mexican food and pasta I think so! When I could not decide what to make and was sick of the traditional pasta and tomato sauce, and wasn't in the mood for taco's I made this. You can make it in a skillet version or bake it off. I liked the baked version better. It was a hit. Usually when I make "nontraditional" things my family gives me the what the heck is this look. They are all such a meat and potatoes clan. So when you are in the mood for a pasta with a twist give this a try!
2 cups cooked, diced chicken
1 packet of low sodium taco seasoning
salt and pepper
2 bell peppers , seeded and chopped
1 red onion, diced
2 cans red enchilada sauce
1 lb penne pasta, cooked
2 cups shredded cheddar jack cheese
1 can 8oz petite diced tomatoes with jalapenos
1/4 cup green onions
Preheat oven to 350 degrees F.
Heat olive oil in a large skillet over medium heat. Add onions and peppers and saute them in the olive oil until soft. Add in chicken, can of tomatoes, salt, pepper, and taco seasoning and heat through. Add in 1 can of enchilada sauce and 1 cup of cheese. Remove from heat. Stir in the cooked and drained pasta, toss to coat.
Spread 1/2 the can of the remaining enchilada sauce on the bottom of a 9x13 casserole dish. Pour remaining 1/2 the can of enchilada sauce over top and bake covered with a sheet of foil for 30 minutes. Remove the foil. Top with remaining 1 cup cheese and bake uncovered for another 5 minutes. Top with green onion, sour cream and tortilla chips, optional.
*Shared over at Love Bakes Good Cakes, Totally Tasty Tuesdays, Nap Time Creations, Show me what you got Tuesdays, Weekend Potluck, Strut Your Stuff Saturday, Foodie Friday