Mexican Chicken Stuffed Shells Recipe 425

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STUFFED MEXICAN CHICKEN SHELLS RECIPE (FREEZER MEAL)



Stuffed Mexican Chicken Shells Recipe (Freezer Meal) image

The filling in these Stuffed Mexican Chicken shells is what makes them so delicious - shredded chicken, cream cheese, peppers, onions, black beans, and cumin. Top with salsa and cheese and it is dinner perfection!

Provided by Camille Beckstrand

Categories     Main Course

Time 50m

Number Of Ingredients 12

4 cups chicken breasts (cooked and diced)
15.5 ounces black beans (1 can, rinsed and drained)
6 green onions (diced)
1 green pepper (diced)
1 red pepper (diced)
24 ounces cream cheese (3 (8 oz blocks) softened, not melted)
28 ounces diced tomatoes with green chilis (2 (14 oz cans) rotel, or store brand)
¼ cup chicken broth
1 teaspoon cumin
1½ cups sharp cheddar cheese (shredded)
2 cups salsa
40 Jumbo Pasta shells

Steps:

  • 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.

Nutrition Facts : Calories 365 kcal, Carbohydrate 29 g, Protein 19 g, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 82 mg, Sodium 496 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

CHICKEN PARMESAN-STUFFED SHELLS



Chicken Parmesan-Stuffed Shells image

Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 13

32 jumbo pasta shells (from 12-oz package)
2 1/2 cups chopped cooked chicken
1 container (15 oz) whole-milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
4 tablespoons chopped fresh basil leaves
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
2 tablespoons olive oil
2/3 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Cook and drain pasta as directed on package. Rinse with cool water; drain.
  • Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
  • Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
  • Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
  • Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.

Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 1/2 g

MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

A beloved favorite recipe that's been around awhile. While the crushed tortilla chips are optional, I personally love the crunch.

Provided by gailanng

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning (can use low-sodium)
1 (4 ounce) package cream cheese
14 -16 large pasta shells
1 cup salsa
1 cup taco sauce (NOT enchilada sauce)
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 1/2 cups tortilla chips, crushed (optional)
3 green onions, chopped
1 cup sour cream

Steps:

  • Preheat oven to 350°.
  • In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
  • While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don't stick together.
  • Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
  • After 30 minutes, add shredded cheese and crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.

Nutrition Facts : Calories 493.9, Fat 37.4, SaturatedFat 20.1, Cholesterol 128.7, Sodium 1442.8, Carbohydrate 14.2, Fiber 2, Sugar 7.4, Protein 26.1

MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

This is a great alternative to Italian-style stuffed shells. Serve this with sour cream and chips and salsa.

Provided by AIMEE.HOWE

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 5

Number Of Ingredients 9

36 jumbo pasta shells
1 pound lean ground beef
1 cup water
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 cup shredded Cheddar cheese
1 (4 ounce) can chopped green chiles
1 (8 ounce) can tomato sauce
¾ cup picante sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
  • Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
  • Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
  • Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
  • Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 657 calories, Carbohydrate 75.8 g, Cholesterol 85.7 mg, Fat 22.2 g, Fiber 8.5 g, Protein 36.6 g, SaturatedFat 10.3 g, Sodium 1712 mg, Sugar 7 g

CHICKEN STUFFED SHELLS



Chicken Stuffed Shells image

If you love chicken and dressing, you will want to try this! It is EXCELLENT! There are only five ingredients in this recipe, yet it makes a huge 9" X 13" pan - great dish for company! ENJOY!

Provided by wyzgirl14

Categories     Pasta Shells

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (12 ounce) box jumbo pasta shells
4 boneless skinless chicken breasts
1 (6 ounce) box chicken flavor stuffing mix
3/4 cup mayonnaise
2 (10 1/2 ounce) cans cream of chicken soup

Steps:

  • Cook chicken breasts and cut up into small pieces.
  • Cook jumbo shells as instructed on box and set on paper towels to dry.
  • Cook stuffing mix as instructed on box (best in microwave).
  • Mix stuffing with mayonnaise, add chicken.
  • Stuff shells with this mixture.
  • Mix cans of soup with 1 1/4 cups of water.
  • Pour 1/2 of soup mix into the bottom of a 9" X 13" pan.
  • Put shells on top of soup mixture.
  • Pour the rest of the soup mixture on top of the shells.
  • Bake at 350 degrees (covered) for 50 minutes. Uncover and bake for an additional 15 minutes.
  • ENJOY!

MEXICAN STUFFED CHICKEN BREASTS



Mexican Stuffed Chicken Breasts image

Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

1 cup shredded pepper Jack cheese (4 oz)
4 oz cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (1 oz) Old El Paso™ taco seasoning mix
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium)
1/4 cup fresh cilantro leaves

Steps:

  • Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
  • In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
  • In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
  • Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g

CHICKEN STUFFED SHELLS



Chicken Stuffed Shells image

These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.

Provided by JOONEY

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (6 ounce) package dry bread stuffing mix
1 (12 ounce) package jumbo pasta shells
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 (14 ounce) cans chicken broth
1 pinch salt and pepper to taste
1 pinch garlic powder
1 whole cooked chicken, boned and shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
  • Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
  • In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
  • In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
  • Bake 30 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 575 calories, Carbohydrate 53.5 g, Cholesterol 101.1 mg, Fat 21.6 g, Fiber 2.3 g, Protein 38.5 g, SaturatedFat 5.8 g, Sodium 1435.8 mg, Sugar 4.1 g

MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

Mexican Stuffed Shells - If you love Mexican food and love food that reheats well for leftovers, then try these simple, yet delicious Mexican Stuffed Shells. A perfect main dish recipe!

Provided by Janelle

Time 50m

Number Of Ingredients 11

25 jumbo pasta shells
1 lb ground beef or turkey
1 package taco seasoning or 2 Tablespoons of your own homemade
1 1/2 cup salsa (we like black bean & corn salsa)
4 ounces of cream cheese (1/2 a block), room temperature.
1 cup red enchilada sauce (or more per taste preference)
1 cup Cheddar cheese
1 cup Monterrey Jack cheese
Sour cream (optional)
Avocado (optional)
Black Olives (optional)

Steps:

  • Preheat oven to 350*F
  • Cook sells according to package directions. You'll want to make about 25 of them.
  • While shells are cooking, in a separate skillet, combine ground beef, taco seasoning and salsa. Cook until beef is cooked through.
  • Add cream cheese to beef and mix well. Continue mixing until cream cheese is melted and well combined with beef mixture.
  • Shells should be done right about now. Lay sells out individually on a plate or rack so they don't stick together.
  • In a 9x13 baking dish, pour 3/4 cup of enchilada sauce onto bottom of the dish.
  • Stuff shells with beef mixture and put them into the pan, keep them close!
  • Once pan is full, drizzle remaining 1/4 cup of enchilada sauce over shells and top with cheese.
  • Bake for 20 minutes or until cheese is melted and shells are hot.
  • Top with sour cream, avocado, olives or additional salsa.

Nutrition Facts : Calories 945 calories, Carbohydrate 111 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 33 grams fat, Fiber 9 grams fiber, Protein 48 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 977 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

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