Ingredients
12
12 servings
- •12 shells jumbo pasta shell
- •1 tablespoon olive oil
- •½ cup white onion, chopped
- •¼ cup green chile
- •1 cup chicken, shredded
- •½ teaspoon cumin
- •½ tablespoon garlic
- •pepper, to taste
- •salt, to taste
- •1 cup ricotta cheese
- •½ cup queso fresco
- •½ cup monterey jack cheese, shredded
- •1 tablespoon fresh scallions, for garnish
- •10 oz green enchilada sauce
Instructions
- Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
- Pour the oil in a pan, then add the onions and cook on medium heat until softened. Add the green chiles, chicken, and spices and stir to combine. Cook on low heat for an additional 3-4 minutes.
- Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.
- Stuff each shell with a large spoonful of the mixture.
- Preheat the oven to 375°F (190°C).
- Coat the bottom of a baking dish with a thin layer of green enchilada sauce. Place the pasta shells in the dish in a single layer.
- Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack.
- Bake for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 137
- Carbohydrate: 4g
- Fat: 8g
- Fiber: 0g
- Protein: 10g
- Sugar: 2g
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