Mexican Chicken Stuffed Shells Recipe
These easy Mexican stuffed shells are filled with leftover diced chicken, cream cheese, taco seasoning, corn, and salsa. Baked to creamy, cheesy perfection for family dinners!
Servings: 6 people
Calories: 702kcal
Equipment
- 9x13-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 9x13-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
*Use any cooked or leftover chicken, including cooked chicken breast, shredded chicken, or rotisserie chicken.
**You can use half cream cheese and half Greek yogurt or sour cream for a lighter option.
***Use your favorite store-bought salsa. I recommend one that is on the thicker, chunkier side so it doesn't make the shells watery.
Becky's Top Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 702kcal | Carbohydrates: 57g | Protein: 43g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 152mg | Sodium: 814mg | Potassium: 627mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1389IU | Vitamin C: 5mg | Calcium: 342mg | Iron: 2mg