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Chicken Enchilada Stuffed Pasta Shells

(1)
  1 reviews
  • 30 min prep time
  • 45 min total time
  • 8 ingredients
  • 4 servings
  • Pinterest
    187
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  • Save
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    2K

Stuff jumbo pasta shells with delicious enchilada flavors for a fun twist on a weeknight favorite.

Janelle Shank Janelle Shank
September 20, 2016

Ingredients

1
box (12 oz) jumbo pasta shells
1
can (10 oz) Old El Paso™ red enchilada sauce
1 1/2
lb boneless skinless chicken, cut into bite-size pieces
Salt and pepper
1
can (10 oz) diced tomatoes with green chiles, undrained
1
can (15 oz) Progresso™ black beans, drained
1/2
to 1 cup shredded Mexican cheese blend
Chopped fresh cilantro

Steps

  • 1 Heat oven to 350°F. Cook 1 box (12 oz) jumbo pasta shells as directed on box.
  • 2 Meanwhile, place thin layer of sauce from 1 can (10 oz) Old El Paso™ red enchilada sauce in bottom of 9x9-inch square (2-quart) glass baking dish. Set aside.
  • 3 In sauté pan or 10-inch skillet, cook 1 1/2 lb boneless skinless chicken, cut into bite-size pieces, over medium-high heat until no longer pink in center. Season with salt and pepper. Add 1 can (10 oz) diced tomatoes with green chiles, undrained, and remaining red enchilada sauce to chicken. Simmer over medium-high heat while pasta continues to cook. During last 5 minutes of pasta cooking time, add 1 can (15 oz) can Progresso™ black beans to chicken mixture; stir gently to mix and continue to simmer.
  • 4 Drain pasta. Carefully spoon chicken mixture into each pasta shell; place side by side in baking dish. Sprinkle 1/2 to 1 cup shredded Mexican cheese blend over top.
  • 5 Bake 15 minutes or until cheese is melted. Garnish with chopped fresh cilantro before serving.
  • 1 Heat oven to 350°F. Cook 1 box (12 oz) jumbo pasta shells as directed on box.
  • 2 Meanwhile, place thin layer of sauce from 1 can (10 oz) Old El Paso™ red enchilada sauce in bottom of 9x9-inch square (2-quart) glass baking dish. Set aside.
  • 3 In sauté pan or 10-inch skillet, cook 1 1/2 lb boneless skinless chicken, cut into bite-size pieces, over medium-high heat until no longer pink in center. Season with salt and pepper. Add 1 can (10 oz) diced tomatoes with green chiles, undrained, and remaining red enchilada sauce to chicken. Simmer over medium-high heat while pasta continues to cook. During last 5 minutes of pasta cooking time, add 1 can (15 oz) can Progresso™ black beans to chicken mixture; stir gently to mix and continue to simmer.
  • 4 Drain pasta. Carefully spoon chicken mixture into each pasta shell; place side by side in baking dish. Sprinkle 1/2 to 1 cup shredded Mexican cheese blend over top.
  • 5 Bake 15 minutes or until cheese is melted. Garnish with chopped fresh cilantro before serving.

Expert Tips

Add sour cream and salsa as garnish, if desired.

To save time, use deli rotisserie chicken.

Leftovers can be refrigerated for up to 3 days.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
902.9
% Daily Value
Total Fat
34.6g
53%
Saturated Fat
11.7g
58%
Cholesterol
149.2mg
50%
Sodium
1516.8mg
63%
Total Carbohydrate
89.6g
30%
Dietary Fiber
8.1g
32%
Sugars
7.1g
Protein
54.2g
% Daily Value*:
Vitamin C
291%
291%
Calcium
22.90%
23%
Iron
26.50%
26%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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