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Cheesy Chicken Enchilada Stuffed Shells with Sour Cream Sauce
Cheesy chicken enchilada stuffed shells bathed in a white sour cream and cheese sauce are such a delicious and hearty meal. They are part Tex-Mex, part pasta and all amazing!
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Servings:
12
Servings
Author:
Carlee
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 9x13-inch pan.
Cook the pasta to al dente, then drain and rinse with cool water.
Mix together shredded chicken, salt, pepper, garlic and 1 cup of the shredded cheese. Stuff chicken mixture into shells and place in greased pan.
In a large skillet, melt butter over medium heat. Add the flour and stir, cooking for a minute or two.
Stir in chicken broth and let cook until it begins to boil.
Reduce heat to low and stir in the remaining cup of cheese until just melted. Remove from heat and stir in sour cream and chopped green chilies.
Pour sauce over stuffed shells.
Bake 20-25 minutes. Let stand for at least 5 minutes, then serve.
Notes
*Feel free to use any good melting cheeses. I used a mix of cheddar and Monterey jack cheese.
Nutrition
Serving:
1
serving
|
Calories:
269
kcal
|
Carbohydrates:
16
g
|
Protein:
16
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
64
mg
|
Sodium:
420
mg
|
Fiber:
1
g
|
Sugar:
2
g
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