Make ahead of time, cover and refrigerate, then bake when ready to serve!
Ingredients:
- Kosher salt
- 1 lb. jumbo shells (I used about 15 shells.)
- 1 tbsp. olive oil
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- Freshly ground black pepper
- 1 tsp. chili powder
- 1 tsp. cumin
- 2 cups enchilada sauce (I use this homemade recipe, but only 3T of chili powder as opposed to 4.)
- 1 4½ oz can green chiles, drained
- 2 c. shredded rotisserie chicken
- 2 c. Mexican shredded cheese, divided
- 1 tbsp. cilantro, plus more for serving
Directions:
- 1. Preheat oven to 350º. If desired, prepare homemade enchilada sauce and set aside.
- 2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain.
- 3. In a large sauce pan or large high-sided skillet, heat oil over medium heat. Add onions and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Season with chili powder, cumin, salt and pepper.
- 4. Add enchilada sauce and DRAINED green chiles to the pan, stirring to combine. Bring to a bubble and let thicken slightly, about 5 minutes. Remove from heat.
- 5. To the chicken, add 1 cup of the prepared sauce, 1 cup of cheese, and the cilantro. Season with salt and pepper and stir to combine.
- 6. Spoon a thin layer of sauce in the bottom of a large casserole dish. Stuff chicken mixture into shells and arrange stuffed shells on top of sauce, side by side. Spoon remaining sauce over shells and sprinkle with remaining cheese.
- 6. Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Cool slightly, top with cilantro and serve. (I had sour cream and avocados on hand, too!)
*www.delish.com