We know what you may be thinking: enchiladas + pasta? Hear us out: Here, we swapped out the tortillas for jumbo pasta shells, and stuffed them full of rotisserie chicken, green chiles, and enchilada sauce, all topped with melted cheese and a drizzle of sour cream for the ultimate hearty, flavorful dinner.
Ingreadient
- Kosher salt
- 1 lb. jumbo shells
- 1 Tbsp. olive oil
- 1/2 Onion, finely chopped
- 1 Garlic clove, minced
- Freshly ground black pepper
- 1 tsp. chili powder
- 1 tsp. cumin
- 2 c. enchilada sauce
- 4.5 oz. can green chiles
- 2 c. shredded rotisserie chicken
- 2 c. Mexican shredded cheese, divided
- 1 Tbsp. cilantro, plus more for serving
- Sour cream, for drizzling
Direction
- Preheat oven to 350º.
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain.
- In a large sauce pan or large high-sided skillet, heat oil over medium heat. Add onions and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Season with chili powder, cumin, salt and pepper.
- Add enchilada sauce and green chiles to the pan, stirring to combine. Bring to a bubble and let thicken slightly, about 5 minutes. Remove from heat.
- To the chicken, add 1 cup of the prepared sauce, 1 cup of cheese, and the cilantro. Season with salt and pepper and stir to combine.
- Spoon a thin layer of sauce in the bottom of a large casserole dish. Stuff chicken mixture into shells and arrange stuffed shells on top of sauce, side by side. Spoon remaining sauce over shells and sprinkle with remaining cheese.
- Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Cool slightly, top with cilantro and sour cream (if using) and serve.
