These creamy chicken enchilada stuffed shells are bathed in a white sour cream and cheese sauce. It makes for such a delicious and hearty meal. They are part Tex-Mex, part pasta and all amazing!
There is something extra fun about stuffed shells. They look amazing and there are so many possibilities for fillings.
A while back I posted a recipe for chicken Parmesan stuffed shells and they were an instant hit. It had me instantly wanting to stuff more shells with nontraditional fillings.
We absolutely love the cheesy sour cream sauce that makes our favorite pulled pork enchiladas over the top amazing. So a twist on that seemed absolutely necessary.
Carlee’s Tips and Tricks
The chopped green chilies in the cheese sauce are optional but delicious. They add just a bit of zip and interest to the dish.
Use leftover chicken for the filling if you have some. Just chop it or shred it and you are ready to go.
You can even use some rotisserie chicken if that makes it better for you. Do whatever makes getting dinner on the table possible, there is no judgment here.
I just cooked some chicken breasts in an instant pot. I used chicken broth for the cooking liquid and then used that extra chicken-y broth in the sauce.
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It was a great way to use it all and infuse the most amount of flavor. Then just shred the chicken breasts and you are ready to go.
Cook the shells to al dente. They should be soft enough to work with, but not over done. The pasta will cook more in the sauce.
Drain the water and give them a quick rinse. That will help to cool them down to make working with them easier as well and rinsing off the extra starch and keep them from sticking together.
Not in the mood for stuffing pasta shells? Make creamy chicken enchiladas instead!
Prepping Ahead
If you want to get the prep work ahead of time, it is totally possible. Just get everything ready to go and cover the pan.
Place it in the refrigerator for up to a couple of days. Then pull it out when you preheat the oven to take the chill off.
You will want to add an extra ten minutes or so to the bake time to make sure everything is heated through. But you will be ready to dig in with almost no effort.
Now let’s get to making these yummy stuffed shells. They are the best parts of baked pasta and enchiladas all in one!
Creamy Chicken Enchilada Stuffed Shells
Ingredients
- 1 lb jumbo shells
- 3 cup shredded chicken
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 cups shredded cheese divided
- 3 Tablespoons butter
- 3 Tablespoons all purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz can diced green chilies
Instructions
- Preheat oven to 375°F and grease a 9×13-inch pan.
- Cook the 1 lb jumbo shells to al dente, then drain and rinse with cool water.
- Mix together 3 cup shredded chicken, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder and 1 cups shredded cheese*. Stuff chicken mixture into shells and place in greased pan.
- In a large skillet, melt 3 Tablespoons butter over medium heat. Add the 3 Tablespoons all purpose flour and stir, cooking for a minute or two.
- Stir in 2 cups chicken broth and let cook until it begins to boil.
- Reduce heat to low and stir in the remaining 1 cups shredded cheese* until just melted. Remove from heat and stir in 1 cup sour cream and chopped 4 oz can diced green chilies.
- Pour sauce over stuffed shells.
- Bake 20-25 minutes. Let stand for at least 5 minutes, then serve.
Notes
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I can’t wait to make this pasta meal for my guys. We love all things Mexican around here, especially enchiladas! Thanks for another easy pasta recipe.
We love pasta and Mexican too, so this is a fun way to get them both at the same time!
This reminds me of the stuffed ravioli from the refrigerator section only so much better
Definitely better!
You had me at cheesy! And then again at sour cream sauce! These look so yummy and flavorful! Just added to my rotation and sour cream to my grocery list!
YAY! I hope you love them as much as we do!