Mexican Chicken Stuffed Shells

Kick your weeknight dinners up a notch with these deliciously zesty mexican stuffed shells!

Mexican Chicken Stuffed Shells

Ingredients
  • 4cups chicken breast, cooked and chopped
  • 1can black beans, rinsed and drained
  • 6green onions, diced
  • 1/2 each of red, green, yellow, & orange bell peppers, diced
  • 3(8-ounce) blocks cream cheese, softened
  • 2cans diced tomatoes with chiles
  • 1/4 to 1/2 cup chicken stock
  • 1teaspoon cumin
  • 1 1/2cups sharp cheddar cheese, shredded
  • 1cup of picante sauce
  • 38large pasta shells, cooked al dente

Directions
  • Cook pasta shells in well salted, boiling water until al dente. If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling.
  • Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.
  • To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
  • In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)