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Thursday, April 22, 2021

Fleur de Lolly: Stepping outside the box with pasta shells for enchiladas - Henry Herald

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My family and friends enjoy the creamy chicken enchiladas that I occasionally cook. Instead of using traditional tortillas for this recipe, I went outside the box. I decided jumbo pasta shells would be the vessels to hold all of that rich and creamy chicken filling.

The next time your local grocery store has chicken breasts on sale, keep this recipe in mind. You also can use chicken thighs if you’d rather. If you’re pressed for time, rotisserie chicken will work just fine.

Creamy Chicken and Green Chile Enchilada Stuffed Shells

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• 3 cups of cooked chicken, cut into 1/2 inch cubes

• 8 ounces cream cheese

• 2 garlic cloves, minced

• 4 ounces canned diced green chilies

• 1 cup shredded pepper jack cheese, divided

• 6-8 ounces can green enchilada sauce OR salsa verde, divided

• 16-18 large pasta shells, cooked and drained

• Chopped cilantro for garnish if desired

In a large skillet, add the chicken and cream cheese over medium-low heat. As the cream cheese begins to soften, frequently stir to incorporate the chicken into the cream cheese.

Next, add the garlic and diced green chiles, 1/4 cup of the pepper jack cheese and 2 tablespoons of the sauce. Stir to combine and remove from the heat.

Preheat oven to 350 degrees. Spray a small casserole dish (9-by-11-inch) with nonstick spray. Pour in just enough enchilada sauce (or salsa verde if using) to thinly cover the bottom of the casserole dish.

Very carefully, spoon the filling into the prepared shells. As each shell is filled, place it into the casserole dish. When all the filling has been used, use a spoon and drizzle the remainder of the enchilada sauce evenly over the shells. Top the filled pasta shells with the remaining pepper jack cheese.

Bake for 10 to 15 minutes until the shells are hot all the way through. Remove from oven and garnish with chopped cilantro.

Beef and Refried Bean Enchilada Stuffed Shells

• 1 1/2 pounds ground chuck

• 2 garlic cloves, minced

• 1 can refried beans

• 1 envelope taco seasoning or 2 tablespoons if you make your own

• 1 cup shredded sharp cheddar cheese, divided

• 6-8 ounces can red enchilada sauce, divided

• 16-18 large pasta shells, cooked and drained

• Chopped cilantro for garnish if desired

In a large skillet, brown the ground chuck over medium-low heat, breaking it up with a wooden spoon. When the ground chuck is cooked through, add the garlic, refried beans, seasoning, 1/4 cup of the cheddar cheese and 2 tablespoons of the sauce. Stir to combine and remove from the heat.

Preheat oven to 350 degrees. Spray a small casserole dish (9-by-11-inch) with nonstick spray. Pour in just enough enchilada sauce to thinly cover the bottom of the casserole dish.

Very carefully, spoon the filling into the prepared shells. As each shell is filled, place it into the casserole dish. When all the filling has been used, use a spoon and drizzle the remainder of the enchilada sauce evenly over the shells.

Top the filled pasta shells with the remaining cheddar cheese. Bake for 10 to 15 minutes until the shells are hot all the way through. Remove from oven and garnish with chopped cilantro.

Place the enchilada shells under the broiler for a minute or so if you want the cheese extra brown and bubbling.

The Link Lonk


April 22, 2021 at 10:23PM
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Fleur de Lolly: Stepping outside the box with pasta shells for enchiladas - Henry Herald

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