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Shells stuffed with a Mexican black bean chicken filling, then topped with enchilada sauce and tons of cheese.
Prepare shells according to box directions. When done, drain them and set aside.
Preheat oven to 400 F.
In a large mixing bowl, mix together chicken, tomatoes, black beans and half of your cheese.
Fill each cooked shell with 2-3 tablespoons of your chicken and bean filling.
Place stuffed shells into an 8×8 baking dish. Pour enchilada sauce over the tops. Sprinkle with your remaining cheese.
Bake at 400 F for 15 minutes or until the cheese and sauce are bubbly.
Garnish with fresh cilantro and scallions.
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