This recipe is my salute to all the amazing characteristics of Mexican and Italian food — spice, carbs, and just the right amount of cheese. I came across this recipe on Bev Cooks and knew I had to test it out in my own kitchen. This is an excellent option for Mexican Night at the home or the next pot luck with friends. I definitely have one upped myself with this one. Bev, thank you for the inspiration.
spicy chicken enchilada stuffed shells
- 4 tablespoons of extra-virgin olive oil
- 2 boneless, skinless chicken breasts
- 2 tablespoons of taco seasoning
- about 20-25 jumbo shells (a little less than one box)
- 1 bag of fresh spinach
- 1 ear of corn
- 5 chipotle peppers with adobo
- few dashes of favorite hot sauce
- 2 teaspoons of cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 cup flower
- 1/3 cup tomato paste
- 3 cups of vegetable broth
- 1 cup of shredded cheese
- salt/pepper to taste
- cilantro for garnish
1.) Boil water and cook jumbo shells while you prepare the enchilada sauce. To prepare the enchilada sauce, in a saucepan, heat 2 tablespoons of oil over medium-high heat in medium saucepan. Add cumin, garlic, pepper, and 2 chipotle peppers with adobo, flour, and tomato paste. Whisk mixture constantly for about 1-2 minutes. Whisk in the broth and add a few dashes of hot sauce. Next, bring sauce to a boil and then reduce and simmer until thickened. This will take about 8-10 minutes. Set to the side.
2.) Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sprinkle taco seasoning on both sides of chicken breasts and sear for about 6-7 minutes on each side depending on thickness. Let the chicken rest for 5 minutes and then chop breasts in small pieces. Once your shells are cooked, drain and set to the side.
3.) Saute fresh spinach in a large skillet until wilted. Boil ear of corn and then cut off the cob. Combine chicken, spinach, and corn into a bowl. Add 3 minced chipotle peppers with adobo and mix thoroughly. Season with salt and pepper. Preheat oven to 375 degrees.
4.) Pour 1/2 the enchilada sauce on the bottom of a 9×13 casserole dish. Make sure you coat the entire bottom of the dish heavily. Stuff each shell with a small spoon with the chicken/spinach/corn mixture and arrange into rows in the casserole dish. Pour the remaining of the enchilada sauce on top of the shells and sprinkle shredded cheese on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and broil for the final 5-10 minutes to brown the cheese. Garnish your dish with chopped cilantro and you are ready to wow your loved ones!
How do you usually prepare stuffed shells? Do you have a favorite Mexican/Italian combination recipe?