Enchilada Bake

Feeling a little mexican tonight. We are re-purposing some left overs from over the weekend. This is really easy and great for a larger family.

Enchilada Bake:

Things you'll need:

1 (12oz) box of medium shells

3 large bell peppers any color you choose

1 medium red onion diced

1 jalepeno diced

2 tbsp olive oil

2 cups cooked beef or chicken

1 (16oz) can refried beans

1 packet of taco seasoning

2 (10oz) cans of enchilada sauce red or green

1 (8oz) package of shredded mexican cheese

1 cup sliced green onion

2 cups of crushed tortilla chips

avocado dip or sour cream

• Preheat oven to 350 degrees F. Cook pasta; drain, rinse and set aside
• In a skillet over medium heat oil and cook sweet peppers, onion, jalapeno, and season with salt and pepper until tender about 5 minutes
• Stir in chicken or beef, beans, taco seasoning, and 1/2 cup enchilada sauce. Cook and stir 5 minutes
• Add 1/2 cup each of the cheese and green onions
• Mix the shells with the filling
• Spread 1 cup of the remaining enchilada sauce in a 9 x 13 baking dish. Arrange shells on top sauce 
• Drizzle with remaining enchilada sauce
• Bake, covered, for 30 minutes 
• Uncover; sprinkle with remaining cheese. Bake for 5 more minutes 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

This was so good! Everyone loved it and it was super filling!