Enchilada Stuffed Shells

Enchilada Stuffed Shells

Jumbo Pasta Shells - 12 shells
Olive Oil - 1 Tbsp.
White Onion (Chopped) - 1/2 Cup
Green Chiles - 1/4 Cup
Shredded Chicken - 1 Cup
Cumin - 1/2 tsp
Garlic - 1/2 Tbsp.
Salt and Pepper - To taste
Ricotta Cheese - 1 Cup
Queso Fresco - 1/2 Cup
Monterey Jack Cheese (Shredded) - 1/2 Cup
Fresh Scallions - For garnish
Green Enchilada Sauce - 1 10 oz can

Directions:
Preheat the oven to 375°F / 190°C.

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.

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 at 375°F / 190°C for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Enjoy!