Picture this: a dish that’s like a fiesta in your mouth, where cheesy goodness meets the comforting embrace of pasta.
It’s like Taco Tuesday collided with Italian night, and the result? Pure bliss in every bite.
These Cheesy Chicken Taco Stuffed Shells are the culinary equivalent of a cozy blanket on a chilly evening—irresistibly warm, deliciously inviting, and sure to win hearts at any dinner table.
Steps
- Preheat your oven to 350°F (175°C) and coat a 9×13-inch baking dish with nonstick spray.
- In a large mixing bowl, combine shredded rotisserie chicken, taco seasoning, cream cheese, corn, cheddar cheese, and salsa until well mixed.
- Fill each cooked jumbo pasta shell with the chicken mixture and arrange them in the prepared baking dish.
- Sprinkle the shredded Mexican cheese blend evenly over the stuffed shells.
- Bake the dish for 15-20 minutes until the cheese is bubbly and golden.
- Optionally, garnish the baked shells with sour cream, diced tomatoes, and jalapenos before serving.
Ingredients
- 12 ounces (340 g) jumbo pasta shells, cooked al dente
- 3 cups shredded rotisserie chicken
- 2 tablespoons taco seasoning
- 8 ounces cream cheese
- 1 cup (165 g) sweet corn
- ½ cup (56.5 g) shredded mild cheddar cheese
- 1 cup (259 g) salsa
- 1 cup (113 g) shredded Mexican cheese blend
- ½ cup (115 g) sour cream, for topping, optional
- 1 medium tomato, diced for topping, optional
- 1 medium jalapeno pepper, diced for topping, optional
FAQ
- Can I prepare Chicken Taco Stuffed Shells in advance and freeze them?
- Yes, you can freeze Chicken Taco Stuffed Shells for later use. Assemble the dish as directed but do not bake it. Instead, place the shells in a 9×13-inch aluminum pan, cover it with foil, and label it with the dish name, instructions, and date. When ready to serve, bake directly from the freezer at 350°F for 45-60 minutes. It can be stored in the freezer for up to 3 months.
- What is the best way to cook the pasta shells to prevent them from becoming mushy?
- Ensure you cook the pasta shells to an “al dente” texture. This means they should be slightly underdone so they can finish cooking in the oven without becoming too soft.
- Is there a benefit to using homemade taco seasoning over store-bought for this recipe?
- Using homemade taco seasoning allows you to control the level of spice and flavor in the dish, ensuring it’s tailored to your taste preferences.
- Can I use different cheeses in the Chicken Taco Stuffed Shells?
- Yes, you can use a variety of cheeses. The recipe suggests a Mexican cheese blend, which typically includes Monterey Jack, Cheddar, Queso Quesadilla, and Asadero cheeses. However, you can also opt for Queso Fresco or Cotija cheese according to your preference.
- What toppings can I add to Chicken Taco Stuffed Shells?
- You can customize the toppings to your liking, similar to regular tacos. Some popular options include sour cream, diced tomatoes, and jalapenos, but feel free to get creative with your favorites.
Tips
- Cook the pasta shells to “al dente” to ensure they don’t turn mushy during baking, as they’ll continue cooking in the oven.
- Opt for homemade taco seasoning if possible, as it allows you to adjust the spice levels to your preference.
- Personalize the recipe by using your favorite salsa or homemade Pico de Gallo to enhance flavor.
- Shred your own cheese whenever you can, as it often tastes better and can be more cost-effective than pre-shredded options.
Equipment
- Jumbo Pasta Shells – Although not equipment, they are a specific type of pasta that some might not have on hand.
- 9×13-inch Baking Dish – If you don’t have this size, you may need to purchase one.
- Cheese Shredder – If you don’t already have a good quality shredder for cheese, you might consider purchasing one.
