Wednesday Weekly Recipe

 So I'm sitting on my couch, trying to figure out something different to make for dinner last night, when I stumble upon this recipe for Chicken Enchiladas on eatcakefordinner.net,  but the twist was they were made with Stuffed Shells!!! OMG my mouth began watering immediately. I had to share this with you guys!! My husband Proposed again once he tasted this lol...

THIS WEEKS RECIPE IS CHICKEN ENCHILADA SUTFFED SHELLS (FROM EATCAKEFORDINNER.NET)  

 Ingredients

1. 2 cups of Cooked Shredded Chicken (Rotisserie fine)
2. 1 Tablespoon of Taco Seasoning, or to taste
3. 3/4 cup of Sour Cream
4. 1 Roasted Red Pepper, chopped
5. 2 Tablespoon of Chopped Cilantro, plus mor for garnish
6. 1 Tablespoon of Chopped Green Onions, plus more for garnish
7. 1 Large Tomato, diced
8. 2 cups of Monterey or PepperJack Cheese
9. 18 Jumbo Pasta Shells, cooked

White Enchilada Sauce

1. 3 Tablespoons of Unsalted Butter
2. 3-4 Tablespoons of Flour
3. 1 (14.5 oz) can of Low-Sodium Chicken Broth
4. 1/3 cup of Green Salsa
5. 1/4 cup of Sour Cream

 Directions

1. Preheat oven to 350 degrees. In a medium bowl, combine shredded chicken, taco seasoning, sour cream, chopped red pepper, 2 Tablespoons chopped cilantro, 1 Tablespoon chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.  Divide filling between the cooked jumbo shells and place in a greased 8x8-inch casserole dish; set aside.  
   

 For the Enchilada Sauce

1.  In a medium skillet over medium heat, melt the butter.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Cook for two minutes, stirring occasionally.  Gradually whisk in the chicken broth and continue whisking until smooth and sauce reaches desired creamy thickness.  Stir in the green salsa and sour cream.  Pour sauce over stuffed shells.  Top with remaining cheese.   
2. Bake for 20 minutes or until cheese is melted and bubbly.  Broil  for a few minutes until cheese is browned.  Garnish with additional chopped cilantro, chopped green onions and remaining chopped tomato.  Serves: 3-4, depending on how many shells each person can eat.