Pinterest Project: Mexican Chicken Stuffed Shells

If you ever plan to come to West Virginia and have some fun, you better be ready to get your hands dirty! That’s what comes to mind when I cook stuffed shells, a recipe that always undoubtedly ends up with messy hands! I came across this recipe on Pinterest from   Busy-At-Home. It looked delicious, so I decided to give it a shot… My review? Two big messy thumbs up! I did adapt it a bit, including cutting the number of servings waaay down. Only my husband and I were eating, and there was no way we needed 38 stuffed shells! So, here’s my version of the recipe, but be sure to check out the original, too!

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For my version, I only made 11 shells in a 9×9 baking dish, but I still had a lot of filling left over, so you may want to cut down the filling ingredients even more if you plan on only making a dozen shells.

Ingredients:
2 C chicken breast, cooked & shredded
2 green onions, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1 (8 oz.) package cream cheese, softened
1 (10 oz.) can diced tomatoes with chiles
1/4 C chicken stock
1/2 tsp cumin
1 C shredded cheddar cheese
1/2 C picante sauce
12-15 large pasta shells, cooked al dente

Directions:
Cook the pasta shells in salted, boiling water until al dente. Drain and set aside.

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Combine the cooked chicken, green onions, diced peppers, and cumin in a large mixing bowl.

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In a separate bowl, combine the cream cheese, chicken stock, and undrained tomatoes with chiles. When mixed well, pour over the chicken mixture and mix all ingredients together. It’s okay if your cream cheese is not completely mixed up at first; I found that it is easier to help combine with cream cheese when it mixed with the peppers and the warm chicken.

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Spread 1/4 C picante sauce in the bottom of a 9×9 in. baking dish.

Fill each of the cooked shells with the filling and set them in the dish on top of the picante sauce.

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Once the shells are filled and arranged, drizzle the remaining 1/4 C picante sauce on top of the shells, then cover with cheddar cheese.

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7. Cover with tin foil and bake at 350 degrees F for 30 minutes.

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Mexican Chicken Stuffed Shells
Ingredients:

2 C chicken breast, cooked & shredded
2 green onions, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1 (8 oz.) package cream cheese, softened
1 (10 oz.) can diced tomatoes with chiles
1/4 C chicken stock
1/2 tsp cumin
1 C shredded cheddar cheese
1/2 C picante sauce
12-15 large pasta shells, cooked al dente

Directions:
1. Cook the pasta shells in salted, boiling water until al dente. Drain and set aside.
2. Combine the cooked chicken, green onions, diced peppers, and cumin in a large mixing bowl.
3. In a separate bowl, combine the cream cheese, chicken stock, and undrained tomatoes with chiles. When mixed well, pour over the chicken mixture and mix all ingredients together.
4. Spread 1/4 C picante sauce in the bottom of a 9×9 in. baking dish.
5. Fill each of the cooked shells with the filling and set them in the dish on top of the picante sauce.
6. Once the shells are filled and arranged, drizzle the remaining 1/4 C picante sauce on top of the shells, then cover with cheddar cheese.
7. Cover with tin foil and bake at 350 degrees F for 30 minutes.

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