Chicken Enchilada Pasta

• 1 12 oz. pkg. Jumbo Shell Macaroni
• 2 large Red Sweet Peppers, chopped
• 1 1/2 c. chopped Red Onion
• 2 T. Vegetable Oil
• 2 c. cooked, chopped chicken
• 1 16 oz can Refried Beans
• 3 T. Taco Seasoning Mix
• 2 10 oz. cans Enchilada Sauce
• 1 8 oz shredded Mexican-style four-cheese blend
• 2 c. Nacho cheese Doritos, crushed

Preheat oven to 350 degrees. Cook pasta according to package directions; drain, rinse and set aside.

In a large skillet, cook peppers, onion and 1/4 t. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoing mix, and 1/2 enchilada sauce. Cook and stir 5 minutes.  Stir in 1/2 c.  of the cheese. 

Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 9x13 inch baking dish.  Arrange shells atop sauce and drizzle with remaining enchilada sauce. 

Bake covered for 30 minutes.  Uncover, sprinkle with remaining cheese.  Bake 5 minutes more or until cheese is melted.  Sprinkle with chips.  Serve with avocado dip and/or sour cream.