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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Ashik Bhai
[email protected]These shells were a disaster! The filling was watery and the shells were mushy. I followed the recipe exactly, so I'm not sure what went wrong.
Shahin rara
[email protected]I thought these shells were just okay. The filling was a little bland and the shells were a bit too soft for my liking.
Juan G
[email protected]These shells were a little too cheesy for my taste, but my kids loved them. I'll probably make them again, but I'll use less cheese next time.
Ssenyonjo Isa
[email protected]I made these shells for my family and they loved them. The only thing I would change is to add a little more cheese to the filling.
Gill Saab
[email protected]These shells are a great way to use up leftover chicken or beef. I also like to add some black beans or corn to the filling.
im just YoUr UsEr
[email protected]I'm not a big fan of Mexican food, but these shells were surprisingly good. The filling was flavorful and the shells were perfectly cooked.
Yeshwanth
[email protected]These shells are so easy to make and they're always a crowd-pleaser. I love that I can use any kind of enchilada sauce that I have on hand.
Amari Thompson
[email protected]I made these shells for a potluck and they were a huge success. Everyone loved them and asked for the recipe.
lilian wambui
[email protected]These shells are a great way to get your kids to eat their vegetables. My kids love the cheese and the enchilada sauce, and they don't even realize they're eating spinach and zucchini.
Pakistan Khan
[email protected]I've made these shells several times and they're always a hit. I love that I can make them ahead of time and just pop them in the oven when I'm ready to eat.
Kavante Harris
[email protected]These shells were a disaster! The filling was watery and the shells were mushy. I followed the recipe exactly, so I'm not sure what went wrong.
Loken Bc
[email protected]I thought these shells were just okay. The filling was a little bland and the shells were a bit too soft for my liking.
Samreen Gull
[email protected]These shells were a little too spicy for my taste, but my husband loved them. I'll definitely make them again, but I'll use a milder enchilada sauce next time.
Patrick Pierre
[email protected]I was looking for a new way to make enchiladas, and these shells were the perfect answer. They're so much easier to make than traditional enchiladas, and they taste just as good.
Sara Elrayes
[email protected]These enchilada stuffed shells are a great way to use up leftover enchilada filling. They're also a fun and easy meal to make for a weeknight dinner.
Alho Alho
[email protected]I'm not a huge fan of enchiladas, but these shells were amazing! The filling was flavorful and the shells were perfectly cooked.
TOWSIF TAHIN IQBAL
[email protected]These shells were so good! I loved the enchilada filling and the cheese was melted and gooey.
Ramiz Suljević
[email protected]I've made these enchilada stuffed shells twice now, and they're always a crowd-pleaser. They're easy to make and always come out delicious.
Antonia Lowe
[email protected]These enchilada stuffed shells were a hit with my family! The combination of flavors was perfect, and the shells were cooked to perfection.