Chicken Enchilada Pasta

Stuffed pasta dish. $200.00 prize winner. This came from Better Homes & Gardens. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 12  ounces  dried jumbo shell macaroni
• 3  large green peppers, chopped or 3  large  red peppers
• 1 1⁄2 cups  chopped red onions
• 1  jalapeno chile pepper, seeded and chopped
• 1⁄4 teaspoon salt
• 2  tablespoons  vegetable oil
• 2  cups  chopped  cooked chicken
• 16  ounces  refried beans
• 3  tablespoons  taco seasoning (1/2 envelope)
• 20  ounces  canned  enchilada sauce
• 8  ounces  shredded mexican style  four cheese blend
• 1  cup  sliced green onion
• 2  cups nacho cheese flavored tortilla chips, crushed (2oz)
•  avocado dip (optional)
•  sour cream (optional)

Directions

1. Preheat oven to 350. Cook pasta according to package directions; drain. Rinse; drain and set aside.
2. In skillet cook peppers, onion, jalapeno, and salt in hot oil over medium heat 5 minutes or until tender. Stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.
3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered, 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream.