We know what you may be thinking:
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enchiladas + pasta? Before you toss the idea aside, hear us out. Taco spaghetti is a classic weeknight dinner for us at Delish, which inspired this genius dinner hack. We swapped out the tortillas for jumbo pasta shells, and stuffed them full of rotisserie chicken, green chiles, and enchilada sauce, all topped with melted cheese and a drizzle of sour cream for the ultimate hearty, flavorful dinner. If you just can’t decide what to whip up on a busy weeknight, then this cheap and easy dinner is what you should reach for.
Ingredients
- Kosher salt
- 1 lb.jumbo shells
- 1 tbsp.olive oil
- 1/2Onion, finely chopped
- 1Garlic clove, minced
- Freshly ground black pepper
- 1 tsp.chili powder
- 1 tsp.cumin
- 2 c.enchilada sauce
- 4.5 oz. can green chiles
- 2 c.shredded rotisserie chicken
- 2 c.Mexican shredded cheese, divided
- 1 tbsp.cilantro, plus more for serving
- Sour cream, for drizzling
Directions
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- Step 1
Preheat oven to 350º.
- Step 2In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain.
- Step 3In a large sauce pan or large high-sided skillet, heat oil over medium heat. Add onions and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Season with chili powder, cumin, salt and pepper.
- Step 4Add enchilada sauce and green chiles to the pan, stirring to combine. Bring to a bubble and let thicken slightly, about 5 minutes. Remove from heat.
- Step 5To the chicken, add 1 cup of the prepared sauce, 1 cup of cheese, and the cilantro. Season with salt and pepper and stir to combine.
- Step 6Spoon a thin layer of sauce in the bottom of a large casserole dish. Stuff chicken mixture into shells and arrange stuffed shells on top of sauce, side by side. Spoon remaining sauce over shells and sprinkle with remaining cheese.
- Step 7Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Cool slightly, top with cilantro and sour cream (if using) and serve.
- Step 1
