I realized last night as we sat down for dinner that we do a LOT more eating at home now than we ever did, and very little eating out. It makes me happy to think of that, as it seems like a level of success I’ve always strived for — to plan out dinner and cook for my family throughout the week. (Hey, I have small goals.) I picked this up from Anthropologie last week and started out by writing out our week and coming up with what we needed from the grocery store. This way, D knows my schedule (like that I have bunko Tuesday night) and when to expect things (he’s already excited about spaghetti on Thursday — good thing, since he’ll be cooking it).
Last night, I cooked this as a cheat meal for a successful work day at home. And because it sounded delicious and I had to have it stat.
Chicken Enchilada Stuffed Shells
2 c. cooked shredded chicken – I used a rotisserie chicken.
1 T taco seasoning
3/4 c. sour cream
1 roasted red pepper, chopped – I just used a red bell pepper and didn’t roast it. But I think next time I’m going to pick up roasted bell peppers either by the jar or on the hot food bar at Kroger.
2 T chopped cilantro, plus more for garnish
1 T chopped green onion, plus more for garnish
1 large tomato, diced – I just used 2 small ones I had.
2 c. grated Monterey or Pepper Jack cheese – I used cheddar inside the shells and shredded some sliced jalapeno cheddar cheese for the top because we had that in the fridge.
18 jumbo pasta shells, cooked
White Enchilada Sauce:
3 T unsalted butter
3-4 T flour
1 (14.5 oz.) can low-sodium chicken broth
1/3 c green salsa
1/4 c sour cream
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine shredded chicken, taco seasoning, sour cream, chopped red pepper, 2 T chopped cilantro, 1 T chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.
3. Divide filling between the cooked jumbo shells and place in a greased 8″ x 8″ inch casserole dish. Set aside.
For the Enchilada Sauce:
4. In a medium skillet over medium heat, melt the butter. Whisk in the flour, one T at a time, until a thick paste forms. Cook for two minutes, stirring occasionally.
5. Gradually whisk in the chicken broth and continue whisking until smooth and sauce reaches desired creamy thickness. Stir in the green salsa and sour cream.
6. Pour sauce over stuffed shells. Top with remaining cheese.
7. Bake for 20 minutes or until cheese is melted and bubbly.
8. Broil for a few minutes until cheese is browned.
9. Garnish with additional chopped cilantro, chopped green onions and remaining chopped tomato. Serves: 3-4, depending on how many shells each person can eat.
Also, I washed it down with a beer we picked up from Vino Garage
recently. It was malty and delicious.