Enchilada Stuffed Shells

These enchilada stuffed shells are a fun twist on a classic dish! The spicy and cheesy filling pairs perfectly with the pasta shells.

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 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!

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