Spicy Enchilada Stuffed Shells Recipes

Steps:

• Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
• Pour the oil in a pan, then add the onions and cook on medium heat until softened. Add the green chiles, chicken, and spices and stir to combine. Cook on low heat for an additional 3-4 minutes.
• Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.
• Stuff each shell with a large spoonful of the mixture.
• Preheat the oven to 375°F (190°C).
• Coat the bottom of a baking dish with a thin layer of green enchilada sauce. Place the pasta shells in the dish in a single layer.
• Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack.
• Bake for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.
• Enjoy!

Steps:

• Preheat oven to 350˚F (180˚C).
• In a skillet, heat oil over medium-high heat and cook onions, garlic, and peppers until translucent.
• Add ground beef and taco seasoning, and cook until browned.
• Fill cooked shells with beef and place in a baking dish.
• Pour enchilada sauce over the stuffed shells and cover with cheese.
• Bake for 15 minutes or until cheese is browned.
• Enjoy!

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside., Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7-in. baking dish coated with cooking spray., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Heat oven to 350ºF.
• Cook pasta shells as directed on package, omitting salt. Meanwhile, cook ground beef and chorizo in large skillet on medium heat until done, stirring frequently; drain.
• Mix enchilada sauce and salsa until blended. Spread 1/2 cup enchilada sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Add 1 cup of the remaining enchilada sauce mixture to meat mixture in skillet; stir in beans and 1 cup cheese.
• Drain pasta shells; fill with meat mixture. Place, filled sides up, in prepared baking dish; sprinkle with remaining cheese. Drizzle with remaining enchilada sauce mixture; cover.
• Bake 30 min. or until heated through.

Steps:

• 1. Oven to 350 degrees. Cook shells 3/4 done, drain and cool quickly with cold water. Make sure you separate them so they don't stick together, so you can stuff them. Fry hamburger, drain. Stir in onion and seasonings. Stir in 1 cup enchilada sauce, and refried beans into hamburger mixture. Set aside.
• 2. Fill each shell with beef mixture. Spray a 9x13 pretty well with PAM (original said butter it well, I prefer PAM). Pour half the remaining enchilada sauce on bottom of 9x13. Put shells in on top, then cover with remaining enchilada sauce over the shells.
• 3. Cover, bake 20 min. Take out of the oven to sprinkle the cheese over the top, return to bake 5 min to melt the cheese.
• 4. I added the guacamole, tomatoes, sour cream and lettuce to serve with the shells. Not a huge surprise, considering I love those with tacos too! Or my homemade enchiladas...or just about anything Mexican themed. Enjoy!

Steps:

• To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
• Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
• While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
• Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
• Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.