Mexican Chicken Stuffed Shells is an easy but delicious meal to serve on busy nights. Cheesy goodness is always a winner in our house.
Is it evident that I have a thing for pasta? Yeah, I thought so.
I usually choose pasta when I am in charge of dinner prep. Something about it that yells comfort food to me: add a bunch of cheese and meat, and who can resist it? I think more of this chicken pasta bake needs to happen regularly. Or some Alfredo ravioli...I'm good with either every week.
Mexican food is a very close second to pasta in my list of meal favorites, so it was a no-brainer to combine these ingredients.
My first thought when the box with salsa and guacamole came was to go to town on it with a bag of chips. (I seriously have no restraint when it comes to guacamole...I could probably eat my body weight in guac, but I still want more.) Snacking on it would have been a great option, but I decided to see what kind of fun dinner I could create, incorporating the fresh salsa and guacamole.
Of course, pasta was the first thing that came to mind. Surprise, surprise! Mashing my two favorite food tastes into one fantastic dish = a happy camper right here.
I am all about easy convenience dinners during our kid's sports season, so I loved that I could use the PeakFection salsa and guacamole straight from the container for my meal. I also picked up a rotisserie chicken from the grocery store, so I didn't have to cook it. Lazy dinner maker...yeah, that's me. But I prefer to call it thoughtful planning.
Here are a few easy tips when making shells.
1. Boil according to the package directions, but take off a few minutes of boiling time. The shells go into the oven with the filling, so we don't want to overcook them too much. I think I boiled mine for about 10 minutes.
2. Drain them, immediately pull them apart, and put them on a wire rack. You don't want to leave them all together in a pan...one big lump of shells is no fun to get apart. The shells will be hot, but keep running your fingers under cold water while you separate the shells from each other.
3. You can also cook the shells the night before. Just drain them and separate them on the wire rack until cool. Place in a container and drizzle with oil. I closed up my container and shook it to get the oil all over the noodles. Refrigerate until needed.
While the shells are cooling, heat your chicken, garlic, and cream cheese until creamy. Stir in a little bit of salsa, some corn, and some beans, and then you are ready to fill those shells. Add a little salsa to the pan so the shells don't stick. Fill each one and place it in the pan. Then pour more salsa over everything and top it with cheese. Twenty minutes in the oven, and dinner is ready. You can serve these shells with guacamole on the side. I enjoyed my shells with a huge helping!
Recipe
Mexican Chicken Stuffed Shells
Stuffed shells can be an easy dinner option when you use pre packaged and pre made items from the grocery store. The salsa and cream cheese chicken is a delicious filling for these shells. Enjoy a cheesy dinner in under 40 minutes.
Ingredients
- 24 jumbo pasta shells
- 2 teaspoons minced garlic
- 2 cups chopped, cooked chicken
- 8 ounces cream cheese
- 1 - 14.75 ounce container salsa, divided
- 1 - 15 ounce can corn, drained
- 1 - 15 ounce can black beans, drained and rinsed
- salt and pepper
- 2 cups shredded Mexican cheese
- 1 - 8 ounce container guacamole
Instructions
- Preheat oven to 375°F. Spread ½ cup salsa in the bottom of a 9x13 pan.
- Boil the pasta shells for 10 minutes. Drain and place on a wire rack to prevent them from sticking together.
- Heat the chicken, garlic, and cream cheese in a skillet over medium heat until creamy.
- Stir in ½ cup salsa, corn, and beans. Season to taste with salt and pepper.
- Fill the shells and place them in the prepared pan. Spoon the remaining salsa over the shells, then top with cheese.
- Cover the pan with foil and bake for 20 minutes. Remove the foil and broil for 2-3 minutes, if desired. Serve immediately with guacamole.
Nutrition Information:
Yield: 8 Serving Size: 3Amount Per Serving: Calories: 540Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 87mgSodium: 1025mgCarbohydrates: 48gFiber: 10gSugar: 7gProtein: 27g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
More delicious Mexican-inspired meals that you can top with salsa and guacamole:
Stephanie Jackson
I made these and they are delicious! My husband makes enchiladas using almost the exact same ingredients and they too are amazing!
Annie+@+Annie's+Noms
Yummy! All my favourite Mexican flavours with pasta, what more could anyone want at dinner?!
Jocelyn Brubaker
I know, right?! It was SO good! Thanks Annie!
Glory/Glorious+Treats
This looks amazing! Adding to our family menu for next week!
heather @french press
you totally combined our two favorites - mexican night and pasta....LOVE it
Jocelyn Brubaker
Yay for combining favorites! 😉 Thanks Heather!
Chels+R.
Okay, I saw this on Instagram over the weekend and was drooling! They look so good-Mexican food and I are like BFF's!
Chelsea+@chelseasmessyapron
These look fantastic! I love stuffed shells, but I've never had a flavor like this and can't wait to try it! Pinned 🙂
Jocelyn Brubaker
They really were so good! Thanks for the pin love, Chelsea! 🙂
Kelly @ Mostly Homemade Mom
I can't remember the last time I made stuffed shells, these look wonderful!
Meg+@+The+Housewife+in+Training+Files
Oh all that cheese! And gauc! YUM!
Jocelyn Brubaker
Thanks Meg! 😉
Christie+-+Food+Done+Light
I love the Italian Mexican mix of this dish. I think it would be a family favorite. If I put guacamole on top of something, my little one is always sure to eat it.
Lisa+@+Garnish+with+Lemon
My two favorites mixed together! Comfort food at its finest. Pinned.
Jocelyn Brubaker
Thanks for the pin love, Lisa! 🙂
Jess+@+On+Sugar+Mountain
Stuffed shells are so comforting and hearty and I absolutely love them in the Fall/Winter. These salsa ones are to die for, Jocelyn!
Michele+@+Alwayzbakin
This looks so easy and delicious! Great flavor combos. I can never say no to guacamole.
Jocelyn Brubaker
I can never say no to guac either! 😉 Thanks Michele!
Elizabeth+@+Confessions+of+a+Baking+Queen
Love this fusion, pasta is my go to as well. I just posted a pasta recipe and wrote in the post something like who the heck doesn't love pasta! LOL And guac that lasts in the fridge, with no crazy ingredients? Sounds like heaven to me!!
Renee+@+Two+in+the+Kitchen
Mmmm, a Mexican spin on pasta. I love it!! 🙂
Jocelyn Brubaker
Thanks Renee! 🙂
Jocelyn+(Grandbaby+Cakes)
Wow I seriously want this for dinner!
Julie+V.
Thanks for sharing this yummy recipe. I love salsa and am excited to try.
Jocelyn Brubaker
Let me know what you think of this if you make it! 🙂 Thanks Julie!
Johlene
Your photos make me hungry!!! Looks delicious 🙂
xoxo
Ashley+|+The+Recipe+Rebel
Love this idea! Looks so good 🙂
Jocelyn Brubaker
Thanks Ashley! 🙂
Heather+@+Shards+of+Lavender
What a neat spin on nachos! Now that school's back in session, I've been looking for recipes that are quick to put together and can be refrigerated the night before. Pinned for later once I find the salsa and guac at Kroger!
Gayle @ Pumpkin 'N Spice
I am all about pasta, too, so I know what you mean! This looks like an incredible dish! I've made a salsa chicken before, but never with stuffed shells. I love your creativity! Pinned!
Jocelyn Brubaker
Thank you so much, Gayle! 🙂