ENCHILADA STUFFED SHELLS RECIPE BY TASTY
Here's what you need: jumbo pasta shell, olive oil, white onion, green chile, chicken, cumin, garlic, pepper, salt, ricotta cheese, queso fresco, monterey jack cheese, fresh scallions, green enchilada sauce
Provided by Tasty
Categories Dinner
Yield 12 shells
Number Of Ingredients 14
Steps:
- 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.
- Preheat the oven to 375°F (190°C).
- 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 for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.
- Enjoy!
Nutrition Facts : Calories 137 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 2 grams
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Matthew Wolfe
[email protected]These shells were a delicious and easy weeknight meal. I'll definitely be making them again.
Craig Daffern
[email protected]These shells were a great way to get my kids to eat their vegetables. They loved the cheesy filling.
Quyum Nokeem
[email protected]These shells were a bit too spicy for my taste, but I still enjoyed them. I'll probably use less chili powder next time.
shudu badaga
[email protected]I'm always looking for new ways to make pasta, and these shells were a great find. They were a hit with my family.
Jaber Hikmat
[email protected]These shells were a great way to use up some leftover enchilada filling. They were quick and easy to make.
Sphe Clarity Music
[email protected]I'm not a fan of Mexican food, but I really enjoyed these shells. They were cheesy and flavorful.
Waiza Khan
[email protected]These shells were so easy to make and they turned out great. I'm so glad I found this recipe.
Hari Thapa
[email protected]These shells were amazing! The flavors were incredible and the texture was perfect. I will definitely be making these again.
Ronnies Speedshop
[email protected]I'm not sure what all the fuss is about. These shells were just okay. I've had much better.
md asadullah
[email protected]These stuffed shells were a complete disaster. The shells were mushy and the filling was dry. I'm not sure what went wrong.
Faheem khan
[email protected]The shells were a bit too soft for my liking, but the filling was delicious. I might try baking them for a few minutes longer next time.
Shannon R H Sullivan
[email protected]These shells were a little bland for my taste. I think I'll add some extra spices next time.
Claudia Elizabeth Zuñiga (LIZBETH)
[email protected]I've made these stuffed shells several times now and they're always a crowd-pleaser. They're perfect for potlucks or parties.
Malik Abbass
[email protected]These shells were a little bit more work than I expected, but they were definitely worth it. My husband and kids loved them.
MOVIES 2 MENTAL SPOOF
[email protected]I'm not a huge fan of enchiladas, but these stuffed shells were surprisingly good. The flavors were well-balanced and the texture was perfect.
Wasan Khadka
[email protected]These enchilada stuffed shells were a hit with my family! They were easy to make and so delicious.