Ingredients
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 | ? |
Preperation
- Preheat the oven to 375°F / 190°C.
- Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
- 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.
- 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.
- 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.
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