Chicken Enchilada Pasta

12oz pkg dried jumbo shell macaroni
3lg green and/or red peppers, chopped
1 1/2c chopped red onion
1jalapeno chile pepper, seeded and chopped
2T vege oil
2c chopped cooked chicken
16oz can refried beans
1/2 of a 1.25oz envelope taco seasoning mix
2 10oz cans enchilada sauce
1 8oz pkg shredded mexican-style four-cheese blend (I used montery&colby jack)
1c sliced green onions
2c nacho cheese-flavored tortilla chips, crushed
sour cream

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