Description
Chicken & Green Chile Stuffed Shells are loaded with creamy cheese, shredded chicken, and zesty green chiles, all baked to bubbling perfection under a rich, savory sauce. This easy, flavorful meal is a family favorite and a weeknight win.
Ingredients
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1 package (12 oz) jumbo pasta shells
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12 oz cream cheese, softened
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3 cups shredded rotisserie chicken
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4 cups shredded Monterey Jack cheese, divided
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1 bunch green onions, chopped
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¼ cup butter, cubed
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¼ cup all-purpose flour
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2 tsp ground cumin
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1 tsp salt
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½ tsp pepper
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3 cups chicken broth
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1 cup sour cream
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2 cans (4 oz each) chopped green chiles
Instructions
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Preheat oven to 375°F.
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Cook jumbo shells in salted boiling water until al dente. Drain and rinse under cold water.
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In a large bowl, beat softened cream cheese until smooth. Stir in chicken, 1½ cups cheese, and green onions.
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Fill each shell with the chicken mixture and arrange in a greased 15×10-inch baking dish.
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Melt butter in a saucepan. Whisk in flour, cumin, salt, and pepper to form a roux. Gradually add chicken broth and bring to a boil.
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Remove from heat, stir in sour cream, green chiles, and 1 cup cheese.
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Pour sauce over stuffed shells and top with remaining 1½ cups cheese.
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Cover and bake 25 minutes. Uncover and bake an additional 10–15 minutes until cheese is golden.
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Cool slightly before serving.
Notes
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Use mild or hot green chiles depending on your heat preference.
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Make ahead: assemble the day before, refrigerate, and bake when ready.
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Freeze fully baked for up to 2 months; reheat at 325°F until hot.
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Swap pepper jack or cheddar for variation.
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Greek yogurt works great in place of sour cream.
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 501
- Sugar: 3g
- Carbohydrates: 27g
- Protein: 26g