Cooked - Spicy Chicken And Spinach Enchilada Stuffed Shells

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Spicy Chicken And Spinach Enchilada Stuffed Shells

4.0

2 Tbs. extra-virgin olive oil

2 chicken breasts

2 Tbs. favorite taco seasoning

Roughly 20 jumbo shells, cooked and drained

1 (10 oz) box frozen spinach, thawed and squeezed of any excess liquid

3 chipotle peppers, in their adobo sauce, minced

1 (19 oz) can enchilada sauce

2 cups Mexi-blend shredded cheese

Coarse salt and pepper

Cilantro leaves, for garnish

Preheat oven to 375.
Heat the oil in a large sauté pan over medium-high. Season the chicken on both sides with the taco seasoning, and sear on one side for 6 minutes. Flip and sear another 5, or until the chicken is cooked through. Set aside to rest for 5 minutes, then roughly chop.
In a large bowl, combine the chopped chicken, thawed spinach and minced chipotle peppers. Season with a pinch of salt and pepper.
Pour about ⅓ of a cup of the enchilada sauce along the bottom of your pan. Move the pan around so that it coats the entire bottom.
Carefully stuff each cooked shell with the chicken mixture and arrange in the baking dish. Continue until all the shells are evenly stuffed and placed in the dish. Pour the remaining sauce over the shells.
Sprinkle the cheese over the top of the dish and bake for 30 minutes, or until the cheese is browned and bubbly. If you need to broil the cheese right at the end, do it!
Garnish with cilantro and dive in.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 71 weeks ago

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