Chicken Enchilada Stuffed Shells
Ingredients
The filling
-
1 ½
lbs
boneless skinless chicken breasts
-
1
small
onion, chopped
-
1
15 oz can
black beans, drained and rinsed
-
6
oz
50% reduced fat sharp cheddar cheese, shredded
The sauce
-
2
8 oz cans
tomato sauce
-
1
10 oz can
enchilada sauce
-
2
teaspoons
white wine vinegar
-
3
cloves
garlic, minced
-
4
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
2
teaspoons
oregano
-
½
teaspoon
sugar
-
salt and pepper
to taste
The pasta
-
24
pieces
jumbo pasta shells
Cooking essentials
Instructions
- Preheat the oven to 350°F and mist a 9x13 baking dish with cooking spray.
- Mix together the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt, and pepper in a medium bowl.
- In a skillet, heat olive oil over medium-high heat, add chopped onions and cook until fragrant.
- Add chicken breasts to the skillet and cook for 3 minutes on each side, then add the tomato sauce mixture and bring to a boil.
- Reduce heat, cover, and simmer for about 20 minutes until chicken is cooked through.
- Cook the pasta shells according to package directions, then drain and cool.
- Remove chicken from the pan and shred it, then combine with ½ cup of shredded cheddar, black beans, and ½ cup of sauce.
- Spread ½ cup of sauce in the baking dish, stuff the pasta shells with the chicken mixture, and place them in the dish.
- Pour the remaining sauce over the stuffed shells and top with the remaining cheddar cheese.
- Bake for 30 minutes until heated through and cheese is melted.
Nutrition Facts (estimated)
Servings
8 (3 shell) servings
Calories
373
Total fat
8g
Total carbohydrates
42g
Total protein
34g
Sodium
0mg
Cholesterol
0mg
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