Chicken Mexican Stuffed Shells

The moment I think of Chicken Mexican Stuffed Shells, I’m transported to a cozy kitchen filled with laughter and the mouthwatering aroma of spices. It was a chilly evening when I first made this dish for my friends. We had just finished a long day of work, and the thought of a comforting meal was a beacon of joy. As I fumbled through my pantry, I found jumbo pasta shells and leftover rotisserie chicken, and thus began my adventure into the world of stuffed pasta. The idea of combining creamy cheese, zesty taco seasoning, and vibrant vegetables was too delicious to resist. With every bite, we enjoyed the harmonious flavors that danced together, making it a night to remember. Since then, Chicken Mexican Stuffed Shells has become a staple in my home, bringing people together around the dinner table.

Ingredient List for Chicken Mexican Stuffed Shells

When it comes to crafting Chicken Mexican Stuffed Shells, the ingredients play a pivotal role in flavor and texture. Each component complements and enhances the other, creating a symphony of tastes. The star of the show is the jumbo pasta shells, which cradle a filling of creamy cheese and savory chicken. With zesty taco seasoning, fresh vegetables, and a blend of cheeses, this dish becomes a delightful fusion of flavors.

• 12 ounces jumbo pasta shells (1 box) – These larger shells provide the perfect vessel for holding the delicious filling, allowing for a satisfying bite with each mouthful.
• 3 cups chopped rotisserie chicken – Convenient and flavorful, this pre-cooked chicken adds depth and protein to the dish.
• 2 tablespoons taco seasoning – This spice blend introduces a zesty kick, bringing a taste of Mexican cuisine to the filling.
• 12 ounces cream cheese (1½ bricks, room temperature) – Creamy and rich, the cream cheese binds the filling together while adding a luxurious texture.
• 4 green onions (sliced) – These add a fresh, mild onion flavor that brightens the dish.
• 1 cup frozen corn (thawed) – Sweet and crunchy, corn adds a delightful contrast to the creamy filling.
• 1 cup salsa – A flavorful sauce that ties all the ingredients together, providing moisture and a burst of flavor.
• 2 cups shredded Mexican cheese blend (divided) – This cheesy topping melts beautifully, creating a gooey, delicious crust on top of the shells.
• sour cream – Optional garnish that adds a cool creaminess when served.
• cherry tomatoes – Fresh, sweet, and colorful, tomatoes are a perfect topping for added flavor and presentation.
• fresh cilantro – A sprinkle of cilantro adds a fresh herbaceous note, enhancing the overall flavor profile.

Recipe Steps for Chicken Mexican Stuffed Shells

Making Chicken Mexican Stuffed Shells is a straightforward process that’s packed with flavor. You’ll love watching each step come together, from boiling the shells to baking them. Let’s dive into the steps and see how easy it is to create this delicious meal!

1. Preheat your oven to 350°F. It’s important to have your oven ready so that the shells bake evenly and thoroughly. While that heats up, grease a 9×13-inch baking dish to prevent the shells from sticking.

2. In a pot, bring salted water to a boil and gently add the jumbo pasta shells. Cook according to the package instructions until they are al dente. This usually takes about 8 to 10 minutes. Once done, drain the shells and rinse them under cold water to stop the cooking process. Set them aside to cool.

3. In a large mixing bowl, combine the chopped rotisserie chicken, taco seasoning, cream cheese, sliced green onions, thawed corn, and salsa. Use a spatula or spoon to mix everything together until it’s well combined. The mixture should be creamy and slightly thick.

4. Next, take each cooked shell and carefully stuff it with the chicken mixture. It’s easiest to hold the shell with one hand while using the other to fill it. Make sure not to overstuff, as you want to be able to easily fit them in the baking dish.

5. Once all the shells are filled, line them up in the prepared baking dish. You can arrange them in a single layer to ensure even baking. This also makes it easier to serve later!

6. Sprinkle the shredded Mexican cheese blend over the top of the stuffed shells, making sure to cover them evenly. This cheese will melt and create a wonderful crust.

7. Pop the baking dish into the preheated oven and bake for 15 to 20 minutes. You’ll know they are done when the cheese is melted and bubbly, and the filling is warmed through. The aroma wafting through your kitchen will be irresistible!

8. Once out of the oven, allow the dish to cool for a few minutes before serving. This will help the filling settle slightly and make it easier to serve.

9. For a finishing touch, garnish the Chicken Mexican Stuffed Shells with dollops of sour cream, halved cherry tomatoes, and a sprinkle of fresh cilantro. This not only adds flavor but also makes for a beautiful presentation!

Recipe Tips about Chicken Mexican Stuffed Shells

Here are some helpful tips to ensure your Chicken Mexican Stuffed Shells turn out perfectly every time. Whether you’re a novice in the kitchen or a seasoned chef, these insights will elevate your dish!

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for a few minutes to restore the texture.
• Freezing: You can freeze the stuffed shells before baking. Just assemble and wrap tightly in foil or plastic wrap. Thaw in the fridge before baking at 350°F for 30 to 40 minutes.
• Pairing: Serve with a fresh garden salad or Mexican-style corn on the cob for a delightful meal.
• Garnishing: Add extra toppings like diced avocados, jalapeños, or lime wedges for an added kick of flavor!
• Cooking your shells: Ensure you don’t overcook the shells when boiling, as they will continue cooking in the oven. Al dente is best.
• Serving size: This recipe serves six, making it a great option for family dinners or when entertaining guests.

What Complements This Chicken Mexican Stuffed Shells

When planning a meal around Chicken Mexican Stuffed Shells, consider these wonderful options to enhance your dining experience:

• Side Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette pairs excellently and balances the richness of the stuffed shells.
• Garlic Bread: Serve warm garlic bread on the side for a delightful contrast in texture and an added layer of flavor.
• Mexican Street Corn: This dish complements the flavors of the shells beautifully with its smoky and spicy notes.
• Seasonal Occasions: Perfect for gatherings, this dish works well for casual dinners, potlucks, or family celebrations.
• Storage Tips: Keep leftovers in a sealed container in the fridge, and they can last for up to three days.
• Seasonal Pairings: In summer, consider serving with fresh corn and a fruit salad, while in winter, a warm soup could be a nice starter.

FAQ

Conclusion

In summary, Chicken Mexican Stuffed Shells is a delightful dish that combines comfort, flavor, and convenience. It’s perfect for weeknight dinners or special occasions, bringing everyone together around the table with its irresistible taste. I encourage you to try this recipe and share it with your loved ones. You’ll find it warms your heart as much as it satisfies your appetite!

Chicken Mexican Stuffed Shells

The ultimate comfort food, Chicken Mexican Stuffed Shells combines creamy cheese, zesty flavors, and tender pasta for a delightful dish. Perfect for a cozy dinner or meal prep, this easy recipe will satisfy cravings and impress your guests. Make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces jumbo pasta shells (1 box)
• 3 cups chopped rotisserie chicken
• 2 tablespoons taco seasoning
• 12 ounces cream cheese (1½ bricks, room temperature)
• 4 green onions (sliced)
• 1 cup frozen corn (thawed)
• 1 cup salsa
• 2 cups shredded Mexican cheese blend (divided)
• sour cream
• cherry tomatoes
• fresh cilantro

Equipment

• 9×13-inch Baking Dish

Method

 

1. Preheat your oven to 350°F. It’s important to have your oven ready so that the shells bake evenly and thoroughly. While that heats up, grease a 9×13-inch baking dish to prevent the shells from sticking.
2. In a pot, bring salted water to a boil and gently add the jumbo pasta shells. Cook according to the package instructions until they are al dente. This usually takes about 8 to 10 minutes. Once done, drain the shells and rinse them under cold water to stop the cooking process. Set them aside to cool.
3. In a large mixing bowl, combine the chopped rotisserie chicken, taco seasoning, cream cheese, sliced green onions, thawed corn, and salsa. Use a spatula or spoon to mix everything together until it’s well combined. The mixture should be creamy and slightly thick.
4. Next, take each cooked shell and carefully stuff it with the chicken mixture. It’s easiest to hold the shell with one hand while using the other to fill it. Make sure not to overstuff, as you want to be able to easily fit them in the baking dish.
5. Once all the shells are filled, line them up in the prepared baking dish. You can arrange them in a single layer to ensure even baking. This also makes it easier to serve later!
6. Sprinkle the shredded Mexican cheese blend over the top of the stuffed shells, making sure to cover them evenly. This cheese will melt and create a wonderful crust.
7. Pop the baking dish into the preheated oven and bake for 15 to 20 minutes. You’ll know they are done when the cheese is melted and bubbly, and the filling is warmed through. The aroma wafting through your kitchen will be irresistible!
8. Once out of the oven, allow the dish to cool for a few minutes before serving. This will help the filling settle slightly and make it easier to serve.
9. For a finishing touch, garnish the Chicken Mexican Stuffed Shells with dollops of sour cream, halved cherry tomatoes, and a sprinkle of fresh cilantro. This not only adds flavor but also makes for a beautiful presentation!

Notes

• Tip 1: Let the shells cool before trying to stuff them.
• Tip 2: For meal prep, you can freeze the whole unbaked dish for up to 1 month.
• Tip 3: Thaw overnight and bake at 350°F for 30 to 40 min.
• Tip 4: Nutritional information does not include optional toppings.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.