Enchilada Pasta Bake

Source: kraftrecipes.com

Ingredients:
4-1/2 cups medium pasta shells, uncooked (I used rotini because I didn't have any shells - and I probably added more like 5 to 5 1/2 cups)
2 teaspoon oil
1 yellow onion, chopped
1 red pepper, chopped
1 package (1.25 oz.) Taco Seasoning Mix
1 can (14.5 oz.) diced tomatoes, undrained
2 cups cooked chicken, shredded
1 can (15 oz.) black beans, rinsed
3 green onions, thinly sliced, divided (didn't have any, but definitely would add them if I did)
1/3 cup chopped fresh cilantro, divided (I used a couple of my frozen cilantro cubes, defrosted them for a few minutes in the micro, and tossed them in - I didn't save any for garnish, though, because it's kind of slimy after it thaws, and that's when the fresh stuff would be fabulous)
8 ouces grated cheese

Directions:
Heat oven to 375°F.

Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.  (We garnished with a dollop of sour cream and a splash of salsa.)

Notes:
Just another yummy casserole concoction I found in a Kraft newsletter I get every once in a while.  Pretty filling and quick to put together.  And kind of a fun twist to combine the enchilada ingredients with the pasta. Lots of leftovers for lunch tomorrow!