Cooking with Rena Lee

Prep Time: 40 mins
Cook Time: 45 mins

Yield:8-10

INGREDIENTS:

1 (12 oz)	package dried jumbo shell macaroni
3 cups	green and/or red sweet bell peppers, chopped (3 large)
1 1/2 cups	chopped red onion (3 medium)
1	jalapeno, seeded and chopped
2 tbsps	vegetable oil
2 cups	chopped cooked chicken
1 (16 oz)	can refried beans
1/2	of a 1.25-oz. envelope taco seasoning mix (3 tbsps)
2 (10 oz)	cans enchilada sauce
1 (8 oz)	package shredded Mexican-style four-cheese blend
1 cup	sliced green onions (8)
2 cups	nacho cheese-flavored tortilla chips, crushed (2 oz)
	Avocado dip and/or sour cream

DIRECTIONS:

Preheat oven to 350 degrees. Cook pasta according to package directions; drain. Rinse; drain and set aside.
In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 mins. or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 mins. Stir in 1/2 cup each cheese and
green onions.
Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells on top of sauce. Drizzle with remaining enchilada sauce.
Bake, covered, for 30 mins. Uncover; sprinkle with remaining cheese. Bake 5 mins. or more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.
*Because chilis contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and water.