Enchilada Stuffed Shells

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

Kosher salt

1 lb. jumbo shells

1 tbsp. olive oil

1/2 Onion, finely chopped

1 Garlic clove, minced

Freshly ground black pepper

1 tsp. chili powder

1 tsp. cumin

2 c. enchilada sauce

4 ½ oz. can green chiles

2 c. shredded rotisserie chicken

2 c. Mexican shredded cheese, divided

1 tbsp. cilantro, plus more for serving

Sour cream, for drizzling

Directions

Preheat oven to 350º.

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain.

In a large sauce pan or large high-sided skillet, heat oil over medium heat. Add onions and cook until translucent, 7-9 minutes. Add garlic and cook until fragrant, about 1 minute. Season with chili powder, cumin, salt and pepper.

Add enchilada sauce and green chiles to the pan, stirring to combine. Bring to a bubble and let thicken slightly, about 5 minutes. Remove from heat.

To the chicken, add 1 cup of the prepared sauce, 1 cup of cheese, and the cilantro. Season with salt and pepper and stir to combine.

Spoon a thin layer of sauce in the bottom of a large casserole dish. Stuff chicken mixture into shells and arrange stuffed shells on top of sauce, side by side. Spoon remaining sauce over shells and sprinkle with remaining cheese.

Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Cool slightly, top with cilantro and sour cream (if using) and serve.

Nutrition

• Calories: 898
• Total Fat: 35 g
• Saturated Fat: 15 g
• Trans Fat: 0 g
• Cholesterol: 108 mg
• Sodium: 1613 mg
• Total Carbohydrate: 94 g
• Dietary Fiber: 7 g
• Total Sugars: 12 g
• Protein: 43 g