Chicken Enchilada Stuffed Shells
Recipe GLPR39650542760330
Jumbo pasta shells filled with tender shredded chicken, black beans, and sharp cheddar cheese, then baked in a savory enchilada and tomato sauce until bubbly and golden. This comforting casserole combines Mexican flavors with Italian-inspired pasta for a satisfying main dish that serves 8.
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Ingredients
1½ lbs boneless, skinless chicken breasts
1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
2 (8 oz) cans tomato sauce
4 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
2 teaspoons white wine vinegar
½ teaspoon sugar
Salt and pepper to taste
24 jumbo pasta shells
1 (10 oz) can enchilada sauce (medium spiciness)
1 (15 oz) can black beans, drained and rinsed
6 oz shredded sharp cheddar cheese, 50% reduced fat
Cooking spray
Directions
Preheat your oven to 350°F.
Lightly coat a 9x13 inch baking dish with cooking spray and set aside.
In a medium bowl, combine the tomato sauce, minced garlic, chili powder, ground cumin, dried oregano, white wine vinegar, sugar, salt, and pepper. Mix thoroughly until all spices are evenly distributed.
Heat the olive oil in a large skillet over medium-high heat.
Add the chopped onion to the hot oil and cook for 2-3 minutes, stirring occasionally, until softened and fragrant.
Place the chicken breasts in a single layer in the skillet and sear for 3 minutes without moving them. Flip the breasts over and sear for another 3 minutes.
Pour the tomato sauce mixture over the chicken. Bring to a boil, then reduce heat to medium-low, cover the skillet, and simmer for about 20 minutes until the chicken reaches an internal temperature of 165°F.
While the chicken cooks, bring a large pot of water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain and spread on a plate to cool.
Transfer the cooked chicken breasts from the skillet to a cutting board, leaving the sauce in the pan. Shred the chicken using two forks.
Stir the enchilada sauce into the sauce remaining in the skillet, mixing well. Reduce heat to low and keep warm.
In a large bowl, combine the shredded chicken, black beans, 2 ounces of the shredded cheddar cheese, and ½ cup of the sauce from the skillet. Mix until well combined.
Spread ½ cup of the remaining sauce from the skillet across the bottom of the prepared baking dish.
Carefully stuff each cooled pasta shell with the chicken filling mixture and arrange them in the baking dish in a single layer over the sauce.
Pour the remaining sauce from the skillet evenly over the stuffed shells. Top with the remaining shredded cheddar cheese.
Bake in the preheated 350°F oven for 30 minutes until the casserole is heated through and the cheese is melted and lightly golden.
