Chicken Enchilada Stuffed Shells
Oh man, these stuffed shells were so easy to make. I had some leftover chicken from a dinner earlier in the week that I shredded up to make this dish even easier to bring together.
slightly adapted from Emily Bites
- 16 oz tomato sauce
- 2 tsp white wine vinegar
- 3 garlic cloves, minced
- 3 tsp chili powder
- 1 tsp ground cumin
- 2 tsp oregano
- 1/2 tsp sugar
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 1/2 lbs cooked chicken, shredded
- 24 jumbo pasta shells
- 10 oz can of Enchilada sauce (I used mild)
- 15 oz can of black beans, drained and rinsed
- 6 oz reduced, fat-free sharp cheddar cheese, shredded
- Preheat oven to 350°. Lightly spray 9 x 13 baking dish with cooking spray, set aside.
- Prepare shells according to box. When done cool shells.
- In medium bowl, mix together the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar until combined.
- In a large skillet, bring oil to medium-high heat. Add the chopped onions and saute until translucent, a few minutes.
- Add tomato sauce mix and chicken, cook for 5 minutes.
- Add in the enchilada sauce and mix well. Cook for 3 minutes.
- Add in the beans and cook for 5 more minutes.
- Using the chicken mixture, stuff cooled pasta shells and place in baking dish.
- Pour the remaining chicken mixture over the stuffed shells.
- Sprinkle cheese evenly over the shells.
- Place shells in oven and bake for 30 minutes until the dish is heated through and cheese is melted.
- Let stand for 5 minutes to cool.