http://www.sixsistersstuff.com/2013/04/stuffed-mexican-chicken-shells-freezer.html
Mexican Stuffed Shells
1 pkg. large shell pasta (approx.25-35 shells)
1 lb. ground beef, cooked and drained
1 can black beans, drained
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 tsp. cumin
1 -8 ounce brick cream cheese, softened to room temp.
1 -14 ounce can tomatoes with diced chilis
1 -8 ounce bag cheddar cheese, shredded (approx. 2 cups)
2 cups salsa
green onions, garnish
In a large pot of salted, boiling water cook the shells until just barely al dente. (I cook mine about 3 minutes less than the package directions for al dente.) Drain, rinse with cold water and set aside.
Combine together in a large bowl, the cooked ground beef, black beans, red and green bell peppers, and cumin. Mix well.
In a smaller bowl mix the softened cream cheese and tomatoes with green chilis. Add to the meat mixture and combine well. Stuff the mixture into the shells. Spread 1/2 cup of salsa onto the bottom of a glass 9x13 baking pan. (I fill my 9x13 pan with shells and have about 7-9 shells leftover with enough filling to make a little pan for lunch the next day.) Place the shells in the pan and cover the tops with the reamining salsa. Sprinkle the cheese over the shells and bake at 350 for 30 minutes.
4 cups chicken breast, cooked and diced
1 can black beans, rinsed and drained
6 green onions, diced
1 green pepper, diced
1 red pepper, diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 (14 oz) cans diced tomatoes with chiles, undrained (Rotel or store brand)
1/4 cup chicken broth
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
2 cups salsa
40 large pasta shells
Directions:
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). Drain the pasta and set aside while you make the filling.
For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a large mixing bowl. Mix well.
In a separate bowl, mix the cream cheese, chicken broth 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).
You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.
Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
Read more at http://www.sixsistersstuff.com/2013/04/stuffed-mexican-chicken-shells-freezer.html#EltmFJC0gAMMd1es.99
1 can black beans, rinsed and drained
6 green onions, diced
1 green pepper, diced
1 red pepper, diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 (14 oz) cans diced tomatoes with chiles, undrained (Rotel or store brand)
1/4 cup chicken broth
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
2 cups salsa
40 large pasta shells
Directions:
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). Drain the pasta and set aside while you make the filling.
For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a large mixing bowl. Mix well.
In a separate bowl, mix the cream cheese, chicken broth 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).
You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.
Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
Read more at http://www.sixsistersstuff.com/2013/04/stuffed-mexican-chicken-shells-freezer.html#EltmFJC0gAMMd1es.99
4 cups chicken breast, cooked and diced
1 can black beans, rinsed and drained
6 green onions, diced
1 green pepper, diced
1 red pepper, diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 (14 oz) cans diced tomatoes with chiles, undrained (Rotel or store brand)
1/4 cup chicken broth
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
2 cups salsa
40 large pasta shells
Directions:
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). Drain the pasta and set aside while you make the filling.
For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a large mixing bowl. Mix well.
In a separate bowl, mix the cream cheese, chicken broth 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).
You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.
Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
Read more at http://www.sixsistersstuff.com/2013/04/stuffed-mexican-chicken-shells-freezer.html#EltmFJC0gAMMd1es.99
1 can black beans, rinsed and drained
6 green onions, diced
1 green pepper, diced
1 red pepper, diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 (14 oz) cans diced tomatoes with chiles, undrained (Rotel or store brand)
1/4 cup chicken broth
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
2 cups salsa
40 large pasta shells
Directions:
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). Drain the pasta and set aside while you make the filling.
For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a large mixing bowl. Mix well.
In a separate bowl, mix the cream cheese, chicken broth 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).
You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.
Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
Read more at http://www.sixsistersstuff.com/2013/04/stuffed-mexican-chicken-shells-freezer.html#EltmFJC0gAMMd1es.99
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