Enchilada Stuffed Shells
Are you thinking of what to eat with you family dinner? Stopping right place with our Enchilada Stuffed Shells recipe today. It is so delicious and flavorful. It not only make your summer dinner more perfect but also promise keep you amazed. And we sure that all of member in your family will love this dish.
Enchilada Stuffed ShellsCourse: DinnerCuisine: AmericanDifficulty: Easy
Are you thinking of what to eat with you family dinner? Stopping right place with our Enchilada Stuffed Shells recipe today. It is so delicious and flavorful. It not only makes your summer dinner more perfect but also promises keep you amazed. And we sure that all of member in your family will love this dish.
2 c. shredded rotisserie chicken
1 lb. jumbo shells
2 c. enchilada sauce
1 tbsp. olive oil
1 tsp. chili powder
1 tsp. cumin
1 Garlic clove, minced
1/2 Onion, finely chopped
5 1/2 oz can green chiles, drained
2 c. Mexican shredded cheese, divided
1 tbsp. cilantro, plus more for serving
Freshly ground black pepper
- Preheat oven to 350º.
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain.
- In a large sauce pan or large high-sided skillet, heat oil over medium heat. Add onions and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Season with chili powder, cumin, salt and pepper.
- 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.
- 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.
- 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.
- Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Cool slightly, top with cilantro and serve.