These Mexican chicken stuffed shells are my newest variation of stuffed shells, and they’re so easy for weeknights! I make my filling with cream cheese and diced chicken, add taco seasoning and salsa, then stuff jumbo pasta shells and let ’em bake. These taco-inspired stuffed pasta shells are creamy, tangy, and cheesy. They might be my kids’ favorite version yet!
Cheesy Taco Stuffed Shells with Cream Cheese Chicken Filling
If I cover something in cheese, I can be sure my kids will eat it. And this dinner is undeniably cheesy. These Mexican stuffed shells are filled with a cream cheese and chicken mixture to make every bite wonderfully creamy. I mix in salsa, frozen corn, and taco seasoning, so these stuffed shells taste like the best tacos. And every inch gets covered in a blanket of shredded cheese before going in the oven. My kids eat every last bite on their plate!
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Don’t lay the shells flat!
Instead of laying the shells flat, tilt them at a slight angle so the stuffed side faces upward. This ensures every bit of cheese melts into the creamy chicken mixture, instead of sliding off into the pan. We want to keep all that cheesy goodness exactly where it belongs!
Mexican Chicken Stuffed Shells Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 12 ounces dry jumbo pasta shells (1 box)
- 3 cups chopped cooked chicken breast (*)
- 2 tablespoons taco seasoning
- 12 ounces cream cheese (1½ bricks, room temperature**)
- 4 green onions (sliced)
- 1 cup frozen corn (thawed)
- 1 cup salsa (***)
- 2 cups shredded Mexican cheese blend (divided)
Optional Toppings:
- sour cream
- cherry tomatoes
- fresh cilantro
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Boil the shells in salted water for 1-2 minutes shy of al dente according to the instructions on the box. Drain and rinse with cold water, then set aside.12 ounces dry jumbo pasta shells
- In a large bowl combine the chopped chicken, taco seasoning, cream cheese, sliced green onions, thawed corn, salsa, and ½ cup of the shredded cheese.3 cups chopped cooked chicken breast, 2 tablespoons taco seasoning, 12 ounces cream cheese, 4 green onions, 1 cup frozen corn, 1 cup salsa, 0.5 cups shredded Mexican cheese blend
- Stuff each shell with the mixture and line up in your baking dish.
- Top with the remaining 1½ cups shredded cheese, and bake for 15-20 minutes, or until the filling is warmed through and the cheese has melted.1.5 cups shredded Mexican cheese blend
- Garnish with sour cream, cherry tomatoes, and fresh cilantro if desired and serve.sour cream, cherry tomatoes, fresh cilantro
Notes
- Always boil a few extra shells in case some of them stick together or break.
- After rinsing, optionally toss the shells with a drizzle of olive oil to prevent sticking.
- Let the shells cool before trying to stuff them so you don’t burn your hands.
- Pat the corn dry with paper towels to remove excess moisture and prevent a watery filling.
- If you find spooning the mixture into the shells messy, put the filling into a large zip-top bag and snip off the corner. You can “pipe” the chicken mixture into the shells much faster and cleaner.
- For a lazy option, layer a few shells, then spoon some filling and cheese over top, layer with more shells and more filling, and finish with a layer of cheese.
- Spread a thin layer of salsa (about ½ cup) on the bottom of the baking dish before adding the shells to prevent sticking.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch me make this on Youtube!
This couldn’t be easier to make! Just stuff the shells and bake for a simple dinner idea.
How to Make Mexican Stuffed Shells with Leftover Chicken Step by Step
Prep: Gather the list of ingredients for this Mexican stuffed shells recipe. Preheat your oven to 350°F, grease a 9×13-inch baking dish, and set aside. Chop the cooked chicken, bring the cream cheese to room temperature, and thaw the corn before beginning. Pat the corn dry to remove excess moisture and prevent a watery filling.
Cook the Pasta: Boil 12 ounces (1 box) of jumbo pasta shells in salted water according to package instructions. I recommend shaving off 1-2 minutes for a true al dente finish. Then drain and rinse with cold water and set aside. Optionally drizzle with a tiny bit of olive oil to prevent them from sticking together while you make the filling.
Mix the Filling: In a large bowl, combine 3 cups of chopped cooked chicken, 2 tablespoons of taco seasoning, 12 ounces (1½ bricks) of softened cream cheese, 4 sliced green onions, 1 cup of thawed and dried frozen corn, 1 cup of salsa, and ½ cup of shredded Mexican cheese blend.
Stuff the Shells: Use a spoon to stuff each shell with the cream cheese mixture. Alternatively, you can place the mixture in a sealed zip-top bag and snip a corner off to create a piping bag. Optionally place a small amount (about ½ cup) of salsa in the bottom of the pan to prevent sticking, then line up the shells in the baking dish at a slight angle with the filling pointing up.
Bake the Shells: Top your cream cheese stuffed shells with the remaining 1½ cups of shredded Mexican cheese blend. Bake in the preheated oven for 15-20 minutes, or until the filling is warmed through and the cheese has melted.
Garnish and Serve: Garnish your creamy Mexican chicken stuffed shells with dollops of sour cream, halved cherry tomatoes, and minced fresh cilantro if desired and serve.
How to Store, Freeze, and Reheat
Store leftover Mexican stuffed shells in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let them thaw overnight in the refrigerator before reheating covered in a 350°F oven for 30-40 minutes. You can also microwave individual portions until warmed through.
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