Enchilada Stuffed Shells

Name: Enchilada Stuffed Shells
Total time: 70 min
Yield: 1 serving
Ingredients: 1 shell jumbo pasta shell; 0.08 tbsp olive oil; 6.25 g white onion; 3.33 g green chile; 10.42 g chicken; Cumin - 1/2 tsp cumin; Garlic - 1/2 Tbsp. garlic; n/a pepper; n/a salt; 20.83 g ricotta cheese; 5 g queso fresco; 4.17 g monterey jack cheese; 0.08 tbsp fresh scallions; 23.75 g green enchilada sauce

70 minuta1 porcija

Vaš dnevni cilj

Po porciji

Energija

142 kcal

Ugljikohidrati

4 g

Masti

9 g

Proteini

9 g

Gledajte kako se pravi

Napomena: video može sadržavati više recepata. Sačekajte da se prikaže recept koji ste odabrali.

Sastojci

jumbo pasta shell
1 shell
olive oil
0.1 tbsp
white onion
6 g
green chile
3 g
chicken
10 g
cumin
Cumin - 1/2 tsp
garlic
Garlic - 1/2 Tbsp.
pepper
n/a
salt
n/a
ricotta cheese
21 g
queso fresco
5 g
monterey jack cheese
4 g
fresh scallions
0.1 tbsp
green enchilada sauce
24 g

Upute

1
Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
2
Pour the oil in a pan, then 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.
3
Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.
4
Stuff each shell with a large spoonful of the mixture.
5
Preheat the oven to 375°F (190°C).
6
Coat the bottom of a baking dish with a thin layer of green enchilada sauce. Place the pasta shells in the dish in a single layer.
7
Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack.
8
Bake for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.
9
Enjoy!