Name: Enchilada Stuffed Shells
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Kosher salt -; 1 lb. jumbo shells -; 1 tbsp. olive oil -; 1/2 Onion, finely chopped -; 1 garlic clove, minced -; Freshly ground black pepper -; 1 tsp. chili powder -; 1 tsp. cumin -; 2 c. enchilada sauce -; 4.5 oz. can green chiles -; 2 c. shredded rotisserie chicken -; 2 c. Mexican shredded cheese, divided -; 1 tbsp. cilantro, plus more for serving -; Sour cream, for drizzling -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Enchilada Stuffed Shells

1. Kosher salt -

2. 1 lb. jumbo shells -

3. 1 tbsp. olive oil -

4. 1/2 Onion, finely chopped -

5. 1 garlic clove, minced -

6. Freshly ground black pepper -

7. 1 tsp. chili powder -

8. 1 tsp. cumin -

9. 2 c. enchilada sauce -

10. 4.5 oz. can green chiles -

11. 2 c. shredded rotisserie chicken -

12. 2 c. Mexican shredded cheese, divided -

13. 1 tbsp. cilantro, plus more for serving -

14. Sour cream, for drizzling -

How to cook deliciously - Enchilada Stuffed Shells

1. Stage

Preheat oven to 350º.

2. Stage

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain.

3. Stage

In a large sauce pan or large high-sided skillet, heat oil over medium heat. Add onions and cook until translucent, 7-9 minutes. Add garlic and cook until fragrant, about 1 minute. Season with chili powder, cumin, salt and pepper.

4. Stage

Add enchilada sauce and green chiles to the pan, stirring to combine. Bring to a bubble and let thicken slightly, about 5 minutes. Remove from heat.

5. Stage

To the chicken, add 1 cup of the prepared sauce, 1 cup of cheese, and the cilantro. Season with salt and pepper and stir to combine.

6. Stage

Spoon a thin layer of sauce in the bottom of a large casserole dish. Stuff chicken mixture into shells and arrange stuffed shells on top of sauce, side by side. Spoon remaining sauce over shells and sprinkle with remaining cheese.

7. Stage

Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Cool slightly, top with cilantro and sour cream (if using) and serve.