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
1 package (12 oz) jumbo pasta shells
12 oz cream cheese, softened
3 cups shredded rotisserie chicken
4 cups shredded Monterey Jack cheese, divided
1 bunch green onions, chopped
¼ cup butter, cubed
¼ cup all-purpose flour
2 tsp ground cumin
1 tsp salt
½ tsp pepper
3 cups chicken broth
1 cup sour cream
2 cans (4 oz each) chopped green chiles
Instructions
Preheat oven to 375°F.
Cook jumbo shells in salted boiling water until al dente. Drain and rinse under cold water.
In a large bowl, beat softened cream cheese until smooth. Stir in chicken, 1½ cups cheese, and green onions.
Fill each shell with the chicken mixture and arrange in a greased 15×10-inch baking dish.
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.
Remove from heat, stir in sour cream, green chiles, and 1 cup cheese.
Pour sauce over stuffed shells and top with remaining 1½ cups cheese.
Cover and bake 25 minutes. Uncover and bake an additional 10–15 minutes until cheese is golden.
Cool slightly before serving.
Notes
Use mild or hot green chiles depending on your heat preference.
Make ahead: assemble the day before, refrigerate, and bake when ready.
Freeze fully baked for up to 2 months; reheat at 325°F until hot.
Swap pepper jack or cheddar for variation.
Greek yogurt works great in place of sour cream.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 501
- Sugar: 3g
- Carbohydrates: 27g
- Protein: 26g