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
Cook pasta shells according to directions and set aside.
In a large saucepan, heat olive oil over medium heat and add red onion and jalapeños. Cook 2-3 minutes until vegetables have softened.
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.
Coat bottom of casserole dish with ½ cup of enchilada sauce.
Take each shell and stuff with 2-3 tablespoons of chicken mixture and place in casserole dish, seam side up. Repeat with remaining shells.
Top shells with remaining ½ cup of enchilada sauce.
Sprinkle remaining ½ cup of cheese and crushed corn chips on top.
Bake at 350F for 15-20 minutes, until cheese is melted and bubbly.
If desired, garnish with cilantro, green onion, and sliced jalapeños.
Recipe by Slice of Jess at https://sliceofjess.com/southwestern-stuffed-pasta-shells/