Savory Chicken Taco Stuffed Shells for a Cozy Night
This dish combines rich taco flavors with creamy stuffed pasta shells, perfect for cozy nights.
Equipment
- Large Pot
- Mixing Bowl
- Baking Dish
Ingredients
Pasta Shells
- 20-25 shells Large pasta shells Cook al dente to maintain shape when stuffed.
Chicken Filling
- 2 cups Cooked shredded chicken Use rotisserie chicken or poach your own.
- 1 ounce Taco seasoning One packet to amplify flavors.
- 8 ounces Cream cheese Soften before mixing.
- 1 cup Shredded cheese Cheddar or Mexican blend for topping.
- 0.5 cup Sour cream For extra creaminess.
- 0.25 cup Chopped green onions For freshness and garnish.
- 0.25 cup Chopped fresh cilantro For garnish and flavor.
- 15 ounces Tomato sauce Base for the dish.
- 1 tablespoon Olive oil For sautéing vegetables or chicken.
Instructions
- Boil a large pot of salted water and cook the pasta shells until al dente. Drain and set aside.
- Cook the chicken if not using rotisserie. Shred the chicken using forks or a mixer.
- In a mixing bowl, combine shredded chicken, cream cheese, taco seasoning, half of the shredded cheese, green onions, and sour cream. Mix until well combined.
- Preheat the oven to 350°F (175°C).
- Spread a layer of tomato sauce in a baking dish.
- Stuff each pasta shell with the chicken mixture and place them seam-side up in the baking dish.
- Pour remaining tomato sauce over the stuffed shells.
- Sprinkle remaining shredded cheese on top.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Garnish with fresh cilantro and serve warm.
Notes
Leftovers can be stored in an airtight container for up to three days. Reheat in the oven.