I hope you all had a Merry Christmas and Happy New Year
We spent a lot of time back home with family, but I’m happy to be back to OUR home
Back into the swing of things
…Like making dinner and lots of treats
Like these Mexican Chicken Stuffed Shells
They are so good
Any type of enchilada recipe would work for this
But I highly suggest you try this one out!
Mexican Chicken Stuffed Shells
Ingredients
- 4 cups chicken breast, cooked and chopped
- 1 can pinto beans, rinsed and drained
- 1/2 each of red, green, yellow & orange bell peppers, diced
- 3 (8oz.) blocks cream cheese
- 2 cans diced tomatoes (NOT drained)
- 1/4-1/2 cup chicken stock
- 1 tsp cumin
- 1-1/2 cups cheddar cheese, shredded
- 1 cup of picante sauce (I prefer Pace)
- 38-40 large past shells, cooked al dente
Instructions
- Cook pasta shells until al dente (still a little firm), if overcooked they will be too difficult to stuff, plus you have additional cooking time once stuffed. Drain the pasta and set aside while you make the filling.
- Cook, drain and dice enough chicken breast to make 4 cups (less is fine).
- Make filling: mix diced chicken, drained pinto beans, diced peppers and cumin in a large mixing bowl. Mix all ingredients.
- In a separate bowl, mix the softened cream cheese, chicken stock and undrained tomatoes. When thoroughly combined, pour it over the chicken mixture and mix well.
- Spread 3/4 cup picante sauce in the bottom of a large baking pan.
- Fill each cooled pasta shell with a spoon and set them into the pan. Continue until all shells are filled and placed in the pan.
- Drizzle the shells with the remaining picante (1/4 cup) and then sprinkle with the shredded cheese.
- Cover the pan tightly with foil and bake at 350 degrees for about 30 minutes, or until the cheese is hot and bubble.
YUM mouth watering!
What’s your favorite enchilada recipe?
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