Oh So Good Mexican Stuffed Shells Recipe
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This is totally yummy and super easy to make! If you love pasta and cheese, you’re going to love making this stuffed shells recipe over and over again.
2 cups chicken breast, cooked and chopped
1 can black beans, rinsed and drained
3 green onions, diced
1 bell pepper, diced
1 1/2 (8 oz.) blocks cream cheese, softened (not melted)
1 can diced tomatoes with chiles (don’t drain)
1/4 cup chicken broth
1/2 tsp cumin
1 cup cheddar cheese, shredded
1 cup of picante sauce
20 large pasta shells, partly cooked (still good and firm)
Cook the pasta shells in salted boiling water. You want them to be still good and firm, to make stuffing the shells easy without tearing them. Drain and set aside to cool.
You can use premade canned chicken if you prefer. Otherwise, cook and chop the chicken, enough for two cups (2 to 3 chicken breasts should be enough). When the chicken is done, remove the chicken from the broth (save the broth) and chop the chicken. In a large bowl, mix the chopped chicken with the drained black beans, green onions, peppers, and cumin. Mix well.
In another bowl, mix the cream cheese, chicken broth, and undrained tomatoes. When mixed well, add the contents of this bowl in with the chicken mixture, blending it all together well.
Take half a cup of the picante sauce and spread in the bottom of a large baking pan, saving 1/2 cup back. Fill each of the shells with the chicken mixture, and set the shells in the picante sauce that’s in the baking pan. Continue until all the pasta shells are filled and arranged in the baking pan. When the baking pan is filled, pour the remaining half cup of picante sauce over the shells, then sprinkle the cheddar cheese all around the pan evenly.
Cover the baking pan with foil, and bake at 350 for about 30 minutes, or until hot and bubbly.
Makes 6 to 8 servings.