chicken enchilada shells

this is my own creation...a result of raiding the pantry in desperation...

Chicken Enchilada Shells

Prep time: 1hr 35min

Yields: 10 servings

Ingredients

12-oz. pkge dried jumbo shell macaroni

1 can chopped green chilies, not drained

1(16oz) can refried beans

2(10 oz) cans enchilada sauce, mild

2 Tbsp olive oil

2 c. frozen sweet corn

1(16 oz) can refried beans

1lb pkge shredded Mexican-style four-cheese blend

3 cloves garlic, peeled

3 Tbsp chili powder

2 tsp ground cumin

1 Tbsp coriander

Black Olives

Banana Peppers

Tortilla Chips

 Sour cream

Directions

Preheat oven to 350 degrees F. Cook pasta in salted water for 10min or until al dente. Drain and set aside.  Chop chicken into bite size pieces and place in warmed skillet with olive oil.  After chicken is thoroughly cooked, add frozen corn, beans, 1 can enchilada sauce, green chilies, cumin, coriander, chili powder, and grated garlic.  Cook and stir 5 minutes. Stir in 2 heaping handfuls of cheese.  Divide filling among shells. Spread other can of the enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce.  Bake covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips, black olives and banana peppers. Serve with sour cream.