I love enchiladas, love them. I love pasta. Combine the two and I am one happy girl. I had a craving for enchiladas but didn’t want to go through the whole process of making them. Mainly because I didn’t want to clean up the mess required to make enchiladas. I did have a box of jumbo shells in the pantry and I can make any meal with those babies.
In the skillet that cooked the chicken and seasoned it with taco seasoning, add shredded cheddar cheese, softened cream cheese, black beans, and corn. Stir to combine. *Side note: Rotisserie chicken can be used. HOLLA!!
Spread 2 cups salsa on the bottom of a 9 x 13″ baking dish. Stuff each shell with a tablespoon full of chicken mixture, enough to completely fill the shell.
Drizzle taco sauce or enchilada sauce over the shells. Top with remaining one cup of cheddar cheese. Now it’s smothered and covered for Edna.
Bake at 350 degrees about 30-40 minutes.
Oh baby, this is going to be so dang good. It is everything I was craving in an enchilada, but without the mess.
If you don’t want chicken, use ground beef. I love playing around with Jumbo Shells. They can be stuffed with anything for a great meal.
Make some Enchilada Shells. I will be expecting a Thank you note!
Jody and Edna
- 1 lb. chicken, cooked and shredded, or 1 rotisserie chicken, deboned and shredded
- 1 package taco seasoning
- 1 large box jumbo shells, cooked according to package--about 20 shells
- 2 cups cheddar cheese-divided
- 4 oz. cream cheese, softened
- 1-15 oz. can black beans, drained
- 1 cup can corn, drained
- 2 cups salsa
- 1/3 cup taco sauce or enchilada sauce
- crushed tostado chips, chopped green onions, sour cream for garnishing
- Preheat oven to 350 degrees.
- Cook shells according to package directions.
- Cook and shred chicken or debone and shred a rotisserie chicken
- In a large skillet, add chicken and taco seasoning. Prepare according to taco seasoning package.
- When done, add in 1 cup shredded cheddar cheese, 4 ounces of softened cream cheese, 1 cup black beans, and 1 cup corn. Stir to combine.
- Spread 2 cups of salsa on the bottom of a 9 x 13" baking dish.
- Stuff each shell with a tablespoon full of chicken mixture, enough to completely fill the shell.
- Drizzle taco sauce or enchilada sauce over the shells.
- Top with remaining one cup of cheddar cheese.
- Bake for 30-40 minutes, or until cheese is melted and bubbly.
- Top with green onion, crushed tostada chips and sour cream if desired.
- *ground beef can be substituted