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Green Enchilada-Style Chicken-Stuffed Shells
Recipes
Green Enchilada-Style Chicken-Stuffed Shells
4 servings
1 hour total (Active 25 minutes)

Ingredients

  • 1 Deli oven-roasted chicken
  • 12 jumbo pasta shells
  • ½ cup diced pimientos
  • 4 oz whipped cream cheese
  • ½ cup sliced fresh green onions
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 2 tablespoons + ½ cup whole milk
  • 1 cup salsa verde
  • ½ cup reduced-fat condensed cream of chicken soup
  • ½ cup fat-free sour cream
  • Aluminum foil
  • ½ cup shredded Monterey Jack cheese

Steps

    1. Bring water to boil for pasta. Preheat oven to 350°F. Shred chicken (breast meat only; about 2 cups). Cook and drain pasta following package instructions. Drain pimientos
    2. Combine in large bowl: chicken, cream cheese, onions, pimientos, cumin, salt, and 2 tablespoons milk until blended.
    3. Whisk in second bowl: remaining ½ cup milk, salsa verde, soup, and sour cream until well blended.
    4. Pour ½ cup salsa verde mixture in bottom of 13- x 9-inch baking dish. Fill each shell with ¼ cup chicken mixture, then arrange shells in baking dish. Pour remaining sauce over shells; cover dish with foil. Bake 25–30 minutes until bubbly and 165°F.
    5. Remove foil; top with shredded cheese. Bake (uncovered) 5 more minutes or until cheese melts. Serve.

Amount per ¼ recipe serving: Calories 580, Total Fat 29g, Sat Fat 13g, Trans Fat 0g, Chol 110mg, Sodium 1100mg, Total Carb 49g, Fiber 4g, Sugars 10g, Protein 29g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 15%