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96% would make again

Enchilada Stuffed Shells

Ingredients

for 12 shells

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

Nutrition Info

  • Calories 137
  • Fat 8g
  • Carbs 4g
  • Fiber 0g
  • Sugar 2g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
  2. 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.
  3. Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.
  4. Stuff each shell with a large spoonful of the mixture.
  5. Preheat the oven to 375°F (190°C).
  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 for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.
  9. Enjoy!

Ingredients

for 12 shells

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

Nutrition Info

  • Calories 137
  • Fat 8g
  • Carbs 4g
  • Fiber 0g
  • Sugar 2g
  • Protein 10g

Estimated values based on one serving size.

Preparation

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