Unstuffed Mexican Chicken Shells
These Unstuffed Mexican Chicken Shells offer a convenient twist on traditional stuffed pasta, combining creamy chicken, black beans, and vibrant vegetables over
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwheat.org.
Cooking tools:
- Baking dish
- Oven
- Stove
- Stockpot
- Colander
- Mixing bowl
- Measuring cup
- Wooden spoon
- Spoon
- Can opener
- Chef's knife
- Cutting board
- Aluminum foil
- Spatula
- Grater
- Measuring spoon
Ingredients
- 1 cup salsa, divided
- 10 ounces medium shells
- 2 cups chicken breast, cooked and diced or shredded
- 1 can black beans, rinsed and drained
- 3 green onions, diced
- 1 bell pepper, diced (any color)
- 1 teaspoon cumin
- 12 ounces cream cheese, soften (not melted)
- 1 can Rotel tomatoes, undrained
- 1 cup sharp cheddar cheese
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