Southwestern Stuffed Pasta Shells
 
Prep time
Cook time
Total time
 
Looking for a spin on traditional stuffed pasta shells? Try this southwestern version loaded with cheesy chicken, corn, and black beans!
Serves: 8
Ingredients
FOR THE PASTA SHELLS:
  • 12 oz. Jumbo Pasta Shells
  • 1 tbsp. Olive Oil
  • ¼ cup Diced Red Onion
  • 2 Jalapeños, seeded and diced
  • ¼ cup Cream Cheese, softened
  • 1 lb. Chicken Breasts, cooked and shredded
  • ⅔ cup Frozen Corn, thawed
  • ½ cup Black Beans, drained
  • 2-3 tbsp. Chicken Stock
  • 1 cup Shredded Mexican Cheese
  • 1 tbsp. Taco Seasoning
  • 1 tsp. Salt
  • 1 cup Red Enchilada Sauce
  • ½ cup Corn Chips, crushed
OPTIONAL GARNISH:
  • Fresh Cilantro, chopped
  • Green Onion, sliced
  • Fresh Jalapeños, sliced
Instructions
  1. Cook pasta shells according to directions and set aside.
  2. In a large saucepan, heat olive oil over medium heat and add red onion and jalapeños. Cook 2-3 minutes until vegetables have softened.
  3. Add in cream cheese, shredded chicken, corn, black beans, and chicken stock and stir until cream cheese is fully melted. Mix in ½ cup shredded cheese, taco seasoning, and salt.
  4. Coat bottom of casserole dish with ½ cup of enchilada sauce.
  5. Take each shell and stuff with 2-3 tablespoons of chicken mixture and place in casserole dish, seam side up. Repeat with remaining shells.
  6. Top shells with remaining ½ cup of enchilada sauce.
  7. Sprinkle remaining ½ cup of cheese and crushed corn chips on top.
  8. Bake at 350F for 15-20 minutes, until cheese is melted and bubbly.
  9. If desired, garnish with cilantro, green onion, and sliced jalapeños.
Recipe by Slice of Jess at https://sliceofjess.com/southwestern-stuffed-pasta-shells/