Ingredients

The following ingredients have 7 Servings
  • 1 pound Mezzi Rigatoni
  • 2 tablespoons olive oil
  • 1 large red pepper, chopped
  • 1 large green pepper, chopped
  • 1 medium onion, finely chopped
  • 1 jalapeno, finely chopped
  • 4 cooked chicken breasts, chopped or 1 shredded Rotisserie Chicken
  • 2 (10 ounce) cans red enchilada sauce
  • 1 cup refried beans
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon salt
  • 2 teaspoons lime juice
  • salt and pepper to taste
  • 1 1/2 – 2 cups grated Mexican cheese (1/2 cheddar, 1/2 jack)
  • Sour cream to garnish

Instruction

  • Preheat the oven to 350°F/175°C
  • Boil the pasta according to the package directions, and rinse with cool water.
  • While the pasta is cooking heat the olive oil a large skillet over medium heat. Place all the peppers and onion in the pan and saute until they are soft, about 10 minutes.
  • Add the chicken to the pan, followed by the enchilada sauce, the beans, cumin, salt and lime juice.
  • Stir to combine and cook on medium-low for 5 minutes until heated through and smooth.
  • At this point salt and pepper to taste.
  • Add in your cooked pasta to the skillet and stir to combine evenly.
  • Transfer the pasta mixture into a 9×13 baking dish and cover with grated cheese.
  • Bake uncovered for 15 minutes until the cheese is melted.
  • Serve immediately with sour cream.