Cheesy Mexican Stuffed Shells
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| Serves | 10-12 |
| Prep time | 25 minutes |
| Cook time | 35 minutes |
| Total time | 1 hour |
These Cheesy Mexican Stuffed Shells are a flavor packed meal that will feed a crowd. This is comfort food at it's best! These can easily be made ahead of time and they freeze well too!
Ingredients
- 36 jumbo pasta shells (cooked)
Filling
- 4 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 1 cup salsa
- 1 Medium onion (diced and cooked)
- 1 can black beans
- 1 can corn
- 2 teaspoons chili powder
- 1 teaspoon cumin
- salt (to taste)
Topping
- 8oz cream cheese (softened)
- 1 cup salsa
- 1 cup chicken stock
- 2 cups shredded cheese
Directions
| Step 1 | |
| Preheat oven to 350 In a large bowl mix together all of the ingredients for the filling. Carefully stuff each shell and place in a 9x13" baking dish - you may need another dish to fit all of the shells. In a blender, mix the salsa, cream cheese, and chicken stock until creamy. If too thick add extra stock. Pour over shells and top with shredded cheese. Cover with foil and bake for 35 minutes. | |