Enchilada Stuffed Shells Food

ENCHILADA STUFFED SHELLS RECIPE BY TASTY

Steps:

• 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!

ENCHILADA STUFFED SHELLS

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside., Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7-in. baking dish coated with cooking spray., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

ENCHILADA-INSPIRED STUFFED SHELLS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a skillet, heat oil over medium-high heat and cook onions, garlic, and peppers until translucent.
• Add ground beef and taco seasoning, and cook until browned.
• Fill cooked shells with beef and place in a baking dish.
• Pour enchilada sauce over the stuffed shells and cover with cheese.
• Bake for 15 minutes or until cheese is browned.
• Enjoy!

SPICY ENCHILADA-STUFFED SHELLS

Steps:

• Heat oven to 350ºF.
• Cook pasta shells as directed on package, omitting salt. Meanwhile, cook ground beef and chorizo in large skillet on medium heat until done, stirring frequently; drain.
• Mix enchilada sauce and salsa until blended. Spread 1/2 cup enchilada sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Add 1 cup of the remaining enchilada sauce mixture to meat mixture in skillet; stir in beans and 1 cup cheese.
• Drain pasta shells; fill with meat mixture. Place, filled sides up, in prepared baking dish; sprinkle with remaining cheese. Drizzle with remaining enchilada sauce mixture; cover.
• Bake 30 min. or until heated through.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
• Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined.
• Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese.
• Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.

ALEA'S ENCHILADA STUFFED PASTA SHELLS

Steps:

• Put a large pot of water on to boil. Once it begins boiling add shells and cook according to the package directions.
• While the water is heating, cook hamburger and onion over a medium flame until hamburger is browned.
• Add taco seasoning, beans, and diced tomatoes. Be sure to add the juice from the diced tomatoes too. Simmer over low heat for about 5 minutes. Remove from heat, set aside and let cool while the shells cook. Once the meat mixture is close to room temperature, add 2 cups of cheese and mix well.
• In a small bowl, combine tomato sauce and salsa. Spoon 1/2 cup of tomato sauce mixture into each 13 x 9 inch baking dish.
• Preheat oven to 350°F.
• After the shells have been drained, spoon meat mixture into each shell and place it in a baking dish.
• After the shells have been filled. Spoon 1/2 cup of the tomato sauce mixture over the shells in each baking dish.
• Cover one baking dish with foil and bake at 350°F for 25 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 5 minutes.
• If you are taking this to another family, you can cover the dish with foil and put the baking directions on a sticky not on top of the foil.
• This is also a great OAMC meal. If you are not taking the meal to another family, cover one baking dish with plastic wrap and freeze. Defrost in the refrigerator on the day you want to cook the stuffed shells for dinner. Then bake as directed.
• I serve Enchilada Stuffed Pasta Shells with a garden salad and Mexican Rice.

ENCHILADA STUFFED SHELLS

Steps:

• Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
• Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
• Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.