Chicken Enchilada Stuffed Shells

Stuff your favorite Mexican dish into these tender pasta shells and I can guarantee you will not regret it. A cheesy creamy mixture, with juicy shredded chicken, fresh diced tomatoes and a savory sauce will take your weeknights to a whole new level!

Prep:
20
minutes
Cook:
35
minutes
TOtal:
55
minutes

Ingredients

  • 2 and 1/2 Cups rotisserie chicken
  • 1 Bag large pasta shells
  • 2 4 Oz cans diced canned green chilies
  • 1 Jar red enchilada sauce, siete brand
  • Fresh lime juice from half a lime
  • 1/2 Cup yellow onion, minced
  • 1 TBSP garlic, minced
  • 1 TBSP cilantro, finely mince + extra for garnish
  • 1/2 Cup pepper Jack cheese + 1/4 cup extra for melting
  • 1/2 Cup cheddar cheese + 14 cup extra for melting
  • 1/2 Cup mozzarella cheese + 1/4 cup extra for melting
  • 1 Cup fresh tomatoes, diced + 1/2 cup extra for garnish
  • 2 TBSP olive oil

Instructions

  1. Shred your rotisserie chicken, measure out and place on a plate. Set aside when done.
  2. Using a grater grate all three of your cheeses. Measure out 1/2 cup of each and combine them in one bowl and set aside. Next, measure out 1/4 cup of each and combine in another bowl set aside.
  3. Dice your tomatoes and place in a bowl. Set aside. Finely mince your cilantro and place in a bowl. Set aside. Finely dice your yellow onion and place in a bowl. Set aside. Mince your garlic. Place in a bowl and set aside. Open your can of diced green chilies. Set aside.
  4. Bring a pot of salted water to a boil. Once boiling add your shells. Boil over medium for about 20 minutes or until they become al dente. When done, strain. Drizzle shells with olive oil so they do not stick together and rip.
  5. To make the enchilada sauce begin by heating 2 TBSP olive oil in your pan over medium heat. Once heated add your yellow onion and garlic. Lightly season with salt and pepper. Mix well. Cook over medium heat for 2-3 minutes until they become translucent and fragrant.
  6. Add in your diced green chilies. Mix well. Cook for another 2-3 minutes. Then add in your red enchilada sauce and fresh lime juice. Stir to mix well. Bring heat to a simmer over low heat and simmer for about 5 minutes. When done, remove from heat and set on your counter to begin assembling the dish.
  7. In one large bowl, combine your shredded chicken, your 1 cup of diced tomatoes and your large portion (the one you measured with the 1/2 cup) triple cheese mixture and 1 TBSP cilantro. Mix well.
  8. Preheat your oven to 350 degrees. Prepare your baking dish with non stick spray and set aside.
  9. To stuff the shells, open a shell up. Scoop as much as you can fill in your shell of your chicken, cheese and tomato mixture. Stuff the shell to the max without tearing or ripping the shell. Place on a plate and continue this process until all shells have been used or until you no longer have any mixture left.
  10. Pour as much or as little of your prepared enchilada sauce at the bottom of your prepared baking dish. Add your prepared stuffed shells, squeeze in as many as you can.
  11. Pour more of your enchilada sauce over the top of your shells. Sprinkle your three cheese mixture from your additional cheese bowl.
  12. Bake at 350 for 35 minutes. When done, remove from heat. Let cool, garnish with extra diced tomatoes and cilantro.
  13. ENJOY!