1.5 each of red, green, yellow, orange bell peppers,dice
3 8 oz. blocks cream cheese, softened not melted
2 cans diced tomatoes with chiles, don’t drain
half cup chicken stock
1 tsp cumin
1 and half cups sharp cheddar cheese, shredded
1 cup of picante sauce
38 large pasta shells, cooked al dente
Instructions
1 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.
2. 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.
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. Spread .75 c. picante sauce in the bottom of a
large baking pan. Reserve the final .25 cup, for
later.
5 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 fill
6 When the pan is full, drizzle the shells with
the remaining 0.25 cup of picante and then
sprinkle with the shredded cheddar cheese.
7 Cover the baking pan tightly with foil and bake
at 350 degrees for about 30 minutes or until hot
and bubbly
Originally Submitted
10/2/2012
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