Enchilada Stuffed Shells
for 12 shells
12 shells jumbo pasta shell
1 tablespoon olive oil
½ cup white onion, chopped
¼ cup green chile
1 cup chicken, shredded
½ teaspoon cumin
½ tablespoon garlic
pepper, to taste
salt, to taste
1 cup ricotta cheese
½ cup queso fresco
½ cup monterey jack cheese, shredded
fresh scallions, for garnish
10 oz green enchilada sauce
Preheat the oven to 375°F (190°C).
Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
Pour the oil in a pan, then add the onions and cook on medium heat until softened. Add the green chiles, chicken, and spices and stir to combine. Cook on low heat for an additional 3-4 minutes.
Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.
Stuff each shell with a large spoonful of the mixture.
Coat the bottom of a baking dish with a thin layer of green enchilada sauce. Place the pasta shells in the dish in a single layer.
Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack.
Bake at 375°F (190°C) for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.
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