Enchilada Stuffed Shells

Enchilada Stuffed Shells

70 min1 servings

Your daily targets

Per serving

Energy

142 kcal

Carbs

4 g

Fat

9 g

Protein

9 g

Watch it being made

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Ingredients

  • jumbo pasta shell

    1 shell

  • olive oil

    0.1 tbsp

  • white onion

    6 g

  • green chili

    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

  • fresh cheese

    5 g

  • Monterey Jack cheese

    4 g

  • fresh scallions

    0.1 tbsp

  • green enchilada sauce

    24 g

Instructions

  1. 1

    Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.

  2. 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. 3

    Place the chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.

  4. 4

    Stuff each shell with a large spoonful of the mixture.

  5. 5

    Preheat the oven to 375°F (190°C).

  6. 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. 7

    Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack.

  8. 8

    Bake for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.

  9. 9

    Enjoy!