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Enchilada Stuffed Shells


for 12 shells

  • 12 shells jumbo pasta shell
  • 1 tablespoon olive oil
  • ½ cup (75 g) white onion, chopped
  • ¼ cup (40 g) green chile
  • 1 cup (125 g) chicken, shredded
  • ½ teaspoon cumin
  • ½ tablespoon garlic
  • pepper, to taste
  • salt, to taste
  • 1 cup (250 g) ricotta cheese
  • ½ cup (60 g) queso fresco
  • ½ cup (50 g) monterey jack cheese, shredded
  • fresh scallions, for garnish
  • 10 oz (285 g) green enchilada sauce


  1. Preheat the oven to 375°F (190°C).
  2. Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
  3. 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.
  4. Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.
  5. Stuff each shell with a large spoonful of the mixture.
  6. 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.
  7. Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack.
  8. 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.
  9. Enjoy!
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