MEXICAN CHICKEN STUFFED SHELLS

Mexican Chicken Stuffed shells image

Provided by Tracy McBurney

Time 1h

Number Of Ingredients 11

4 c chicken breast, cooked and chopped
1 can(s) black beans, rinsed and drained
6 green onions sliced
1/2 each red, green, yellow orange bell peppers diced
3 8 oz pkgs reduced fat cream cheese, softened not melted
2 can(s) diced tomatoes with chiles (don't drain)
1/4-1/2 c chicken stock
1 tsp cumin
1 1/2 c sharp cheddar cheese, shredded
1 c picante sauce
38 large pasta shells, cooked al dente

Steps:

1. Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them). If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain pasta and set aside while you make the filling.
2. Cook, drain and dice enough chicken breast to make 4 cups.
3. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
4. In a separate bowl, mix the cream cheese, chicken sock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. ( If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave)
5. Spread 3/4 cup picante sauce in the bottom of a large baking pan. You can use 13x18x2 or 2 9x13 pans. Reserve the final 1/4 cup for later.
6. Using a spoon or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in pan.
7. When the pan is full, frizzle the shells with the remaining 1/4 cup of picante and then sprinkle with shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.