Enchilada Stuffed Shells

by Tasty


Makes as much as in the video

12 Jumbo Pasta Shells ?
1 Tbsp Olive Oil ?
½ White Onion (Chopped) ?
¼ cup Green Chiles ?
1 cup Shredded Chicken ?
½ Tsp Cumin ?
½ Tbsp Garlic ?
Salt and Pepper ?
1 cup Ricotta Cheese ?
½ cup Queso Fresco ?
½ cup Monterey Jack Cheese (Shredded) ?
Fresh Scallions (for garnish) ?
10 oz Green Enchilada Sauce ?


  1. Preheat the oven to 375°F / 190°C.
  2. Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
  3. Pour the oil in a pan, add the onions and cook on medium heat until softened. Add the green chiles, chicken, and spices and stir to combine. Cook on low heat for an additional 3-4 minutes.
  4. Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined. Stuff each shell with a large spoonful of the mixture.
  5. Coat the bottom of a baking dish with a thin layer of green enchilada sauce. Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack. Bake at 375°F / 190°C for about 30 minutes. 


Enchilada Stuffed Shells
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