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Enchilada Stuffed Shells

Ingredients

for 12 shells

  • 12 shells jumbo pasta shell
  • 1 tablespoon
    olive oil
  • ½ cup
    white onion, chopped (75 g)
  • ¼ cup
    green chile (40 g)
  • 1 cup
    chicken, shredded (125 g)
  • 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, shredded (50 g)
  • fresh scallions, for garnish
  • 10 oz
    green enchilada sauce (285 g)

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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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