Mexican Chicken Stuffed Shells Recipe 425 Recipes

MEXICAN CHICKEN STUFFED SHELLS RECIPE - (4.2/5)

Steps:

• Cook pasta shells in well salted, boiling water until al dente. If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.) Spread 3/4 cup picante sauce in the bottom of a large baking dish. (I used one 13x18x2-inch dish, but two 9×13-inch dishes should also work.) Reserve the final 1/4 cup for later. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350°F for about 30 minutes or until hot and bubbly.

MEXICAN CHICKEN STUFFED SHELLS

Steps:

• 1. Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them). If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain pasta and set aside while you make the filling.
• 2. Cook, drain and dice enough chicken breast to make 4 cups.
• 3. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
• 4. In a separate bowl, mix the cream cheese, chicken sock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. ( If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave)
• 5. Spread 3/4 cup picante sauce in the bottom of a large baking pan. You can use 13x18x2 or 2 9x13 pans. Reserve the final 1/4 cup for later.
• 6. Using a spoon or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in pan.
• 7. When the pan is full, frizzle the shells with the remaining 1/4 cup of picante and then sprinkle with shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 350*F
• Cook sells according to package directions. You'll want to make about 25 of them.
• While shells are cooking, in a separate skillet, combine ground beef, taco seasoning and salsa. Cook until beef is cooked through.
• Add cream cheese to beef and mix well. Continue mixing until cream cheese is melted and well combined with beef mixture.
• Shells should be done right about now. Lay sells out individually on a plate or rack so they don't stick together.
• In a 9x13 baking dish, pour 3/4 cup of enchilada sauce onto bottom of the dish.
• Stuff shells with beef mixture and put them into the pan, keep them close!
• Once pan is full, drizzle remaining 1/4 cup of enchilada sauce over shells and top with cheese.
• Bake for 20 minutes or until cheese is melted and shells are hot.
• Top with sour cream, avocado, olives or additional salsa.

EASY CHEESY MEXICAN STUFFED SHELLS

Steps:

• 1. Preheat oven to 350°.
• 2. In a pan brown the ground beef and jalapenos (optional); Drain once done. Add taco seasoning and prepare according to package directions.
• 3. Add cream cheese. Cover and simmer until cheese is melted.
• 4. Add 2 cups of Kraft four cheese Mexican. Add olives (optional) Stir together and mix well. Set aside and cool completely.
• 5. While ground beef is cooking, cook the pasta shells according to package directions; drain.
• 6. Set shells out individually on cutting board or baking sheet so that they don't stick together.
• 7. Pour salsa on bottom of a 9×13 baking dish.
• 8. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up.
• 9. Evenly cover shells with taco sauce.
• 10. Cover dish with foil and bake for 30 minutes.
• 11. After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed.
• 12. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 350 F.
• Brown ground beef and drain.
• Combine picante sauce, water and tomato sauce.
• Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well.
• Pour half of the remaining picante mixture on bottom of a 9X12 baking dish.
• Stuff cooked shells with ground beef mixture.
• Arrange shells in baking dish and pour remaining sauce over the shells.
• Bake uncovered at 350 F.
• for 30 minutes.
• Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
• Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined.
• Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese.
• Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.

CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
• Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
• In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
• In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
• Bake 30 minutes in the preheated oven, until bubbly.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
• Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
• Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
• Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.

MEXICAN STUFFED SHELLS

Steps:

• Brown ground beef. Drain.
• Combine picante sauce, water, and tomato sauce.
• Stir 1/2 cup sauce, chilies, 1/2 cup cheese and 1/2 can durkee onions into ground beef. Mix well. Pour half of remaining sauce mixture on bottom of 8 x 12" baking dish.
• Stuff cooked shells with meat mixture.
• Arange shells in baking dish.
• Pour remaining sauce over shells.
• Bake covered at 350 degrees for 30 minute.
• Top with remaining cheese and onions; bake uncovered 5 minute.

MEXICAN STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells., Place in a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions.