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Cheesy Chicken Enchilada Pasta
Ingredients
- 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 blend cheese (1/2 cheddar, 1/2 jack)
- optional garnishes: Sour cream, diced avocado, black olives
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