Chicken Enchilada Stuffed Shells

Ingredients
2 cups HAEN COOKED SHREDDED CHICKEN
1 lb. jumbo shells
1 T. olive oil
½ large onion, finely chopped
2 cloves garlic, minced
1 tsp. chili powder
1 ½ tsp. cumin
2 cups enchilada sauce
5 ½ oz. can green chiles, drained
½ can refried beans
6 oz. ricotta cheese
2 cups Mexican shredded cheese
1 T. cilantro
salt and pepper

Methods/steps
1. Preheat oven to 350°F.
2. In a large pot of salted boiling water, cook pasta according to package directions; drain.
3. In a large saucepan, heat oil over medium heat; add onions and cook until softened, about 2 minutes; add garlic and cook about 1 minute.
4. Add enchilada sauce, green chiles, chili powder, cumin, salt and pepper to pan.
5. Bring to a low boil and simmer until slightly thickened, about 5 minutes; remove from heat.
6. Mix 1 cup of sauce with chicken, ricotta cheese, 1 cup of shredded cheese, and cilantro.
7. Spoon a thin layer of sauce in the bottom of a large casserole dish.
8. Stuff chicken mixture into shells and arrange stuffed shells on top of sauce.
9. Spoon remaining sauce over shells and sprinkle with remaining cheese.
10. Bake for 30 minutes or until cheese is bubbly and the rest is warmed through.

Categories: Poultry

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