I seriously thought that stuffing these jumbo shells would be more annoying. I was pleasantly surprised that they were pretty easy. This was my second time stuffing shells and I rather enjoyed it.
You know how much we love anything tex mex related around here. Well then, it just seemed fitting that we stuff some shells with enchilada mix. Right?
Love all the pretty veggies going on in here!
I didn't use a lot of cheese on these. Mainly just for prettiness. There is a lot of flavor going on in these and I think the cheese just drowns out a lot of that good flavor. Not to mention adds a ton of calories.
Of course, then we add Doritos to the top. Gosh that felt good! Tasted awesome too!
Chicken Enchilada Stuffed Pasta Recipe
Adapted from The Small Plates of Standage
1 - 12 oz. pkg. jumbo shells
3 large green and/or red peppers, chopped
1 large onion, chopped
1 jalapeno, seeded and chopped
1 1/2 lbs. chicken breast, cooked and shredded
1 (16 oz) can refried beans
2 tbsp. taco seasoning
1 - 28 oz. can enchilada sauce
Cheddar cheese, 3 oz.
4 green onions, chopped
2 oz. nacho cheese flavored tortilla chips, crushed
Cook pasta according to directions, drain.
In skillet, cook peppers, onion, jalapeno in cooking spray for about 5 - 8 minutes until soft. Stir in cooked chicken, beans, seasoning mix and 3/4 cup enchilada sauce. Cook a few minutes to heat through. Stir in green onions. Remove from heat.
Spread about 1 1/2 cups of remaining enchilada sauce on bottom of pan. I used a 9 x 13 and a pie plate. Divide filling among shells. Arrange shells on top of sauce. Drizzle with more enchilada sauce, I didn't use all of it. Sprinkle lightly with shredded cheese.
Bake, covered for 30 minutes. Remove from oven and sprinkle with chips. Serve.
Total calories = 3438 calories
37 shells = 93 calories per shell
One Year Ago...
Peking Chicken Wraps
Calories calculated from calorieking.com. Some numbers are approximate and rounded.