Chicken Enchilada Stuffed Shells

I turned my favorite Chicken Enchilada Recipe into a pasta dish.  

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These stuffed shells turned out SO GOOD.  

They are a nice twist on one of my favorite enchilada recipes.

Switching up tortillas for pasta is the perfect way to make an old dish feel like a completely new one.  

It all starts with a creamy chicken filling stuffed into jumbo pasta shells and it is covered in the best green chili flavored white enchilada sauce.  This sauce is so easy and it only takes a few minutes to make.

Top it off with some cheese and bake until it's warm and bubbly.  Make sure to broil it at the end.  Cheese has the best flavor when it gets browned and that is not a step you will want to skip.

They were a huge hit.  

Chicken Enchilada Stuffed Shells

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 c. cooked shredded chicken (rotisserie chicken works great)

1 Tbl. taco seasoning, or to taste

3/4 c. sour cream (I use light)

1 roasted red pepper, chopped

2 Tbl. chopped cilantro, plus more for garnish

1 Tbl. chopped green onion, plus more for garnish

1 large tomato, diced

2 c. grated Monterey or Pepper Jack cheese

18 jumbo pasta shells, cooked

White Enchilada Sauce

3 Tbl. unsalted butter

3-4 Tbl. flour

1 (14.5 oz.) can low-sodium chicken broth

1/3 c. green salsa

1/4 c. sour cream (I use light)

Preheat oven to 350 degrees.  In a medium bowl, combine shredded chicken, taco seasoning, sour cream, chopped red pepper, 2 Tablespoons chopped cilantro, 1 Tablespoon chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.  Divide filling between the cooked jumbo shells and place in a greased 8x8-inch casserole dish; set aside.  

For the Enchilada Sauce: In a medium skillet over medium heat, melt the butter.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Cook for two minutes, stirring occasionally.  Gradually whisk in the chicken broth and continue whisking until smooth and sauce reaches desired creamy thickness.  Stir in the green salsa and sour cream.  Pour sauce over stuffed shells.  Top with remaining cheese.   

Bake for 20 minutes or until cheese is melted and bubbly.  Broil  for a few minutes until cheese is browned.  Garnish with additional chopped cilantro, chopped green onions and remaining chopped tomato.  Serves: 3-4, depending on how many shells each person can eat.       

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