Page Links

PhotobucketPhotobucket photo Navigation-07_zpsd1f5c3aa.pngPhotobucketPhotobucket
 border=

5.02.2012

Black Bean and Chicken Enchilada Stuffed Shells


Boy do I love this week... Mexican recipes up the wazoo floating around blog land. We have been eating Mexican just about every other day for the past 2 weeks gearing up for Cinco de Mayo. After I made the Taco Pasta Bake.... I wanted to incorporated some more Mexican flavors into some pasta again.

My husband love love loved them them as did I... I can't count how many I ate. I think 2 is a serving for normal people.... but this little Mama eats like a truck driver... I had probably 5? Gross?

Yeah I think so.

Sometimes Hubs looks at me like I am the grossest person on earth when I go up for 3rds of something.

What? I'm hungry... jeeze.

I'm pretty sure I'll be 400lb someday.

Until then I'm going to stuff my face with these...


Black Bean and Chicken Enchilada Stuffed Shells

Ingredients:

1 box of Jumbo Shells (cooked according to box directions)
1 can of Rotel Tomatoes
1 12 oz can of your favorite enchilada sauce
2 cups of shredded cheddar cheese 
2 cups of shredded chicken (I used 2 chicken breasts)
1 12 oz can of black beans rinsed 
Garnish with fresh cilantro and green onions

Directions:

In a large bowl mix black beans, chicken, tomatoes, and half of your cheese together.

Stuff each cooked shell with about 2-3 tbs of the filling. Place in a medium baking dish (8x8 will work)

Pour enchilada sauce over the top.

Top with the remaining cheese.

Bake at 400 for 15 minutes or until it is nice and bubbly.

Garnish with chopped scallions and cilantro.    

 



Photobucket

12 comments:

  1. Yummy! What a great twist on Italian and Mexican cooking! These stuffed shells look so mouthwatering, Carrie! Great recipe.

    ReplyDelete
  2. Oh these look so good! Mexi-Italian! Love your photo, too!

    ReplyDelete
  3. I am all over this one Carrie. I love stuffed shells and anything with black beans is perfection in my book!

    ReplyDelete
  4. This recipe is so creative and tasty! Looks like a great one for cinco de mayo, too! :)

    ReplyDelete
  5. Oh, these look fabulous! I'm putting them on my must-make-soon list. Great SRC choice!

    ReplyDelete
  6. This looks so wonderful and pretty easy! I LOVE Mexican food!

    ReplyDelete
  7. Now I want to go back and have THIS for dinner. :)

    ReplyDelete
  8. I love any kind of stuffed shells, especially this one! It's such a nice change from the traditional stuffed shells.

    ReplyDelete
  9. Chicken and black bean enchiladas are some of my all time favorites, red sauce, green sauce, any sauce stuffed, rolled, stacked. All of it sounds delicious!

    ReplyDelete
  10. I love how you've "Mexicanified" pasta shells!

    ReplyDelete
  11. I LOVE stuffed shells. And Mexican anything. I'm going to make this with Cabot Chipotle Cheddar...and maybe a little Habanero Cheddar for even more of a kick. Thanks for the great idea. I'm sharing it with our Facebook friends!

    ReplyDelete

I love your comments and any feedback. Please let me know what you think!