1 Box Jumbo Pasta Shells - 12 shells
1 Tbsp Olive Oil
1/2 C White Onion, Chopped
1/4 C Green Chilies
1 C Shredded Chicken
1/2 tsp Cumin
1/2 Tbsp Garlic
Salt and Pepper To taste
1 C Ricotta Cheese
1/2 C Queso Fresco
1/2 C Monterrey Jack Cheese, Shredded
Fresh Scallions, garnish
1 10 oz. can Green Enchilada Sauce
Preheat oven to 375 F degrees.
Bring water to a boil. Cook pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
Pour oil in a pan. Add onions and cook on medium heat until softened.
Add green chilies, chicken, and spices. Stir to combine.
Cook on low heat for an additional 3-4 minutes.
Place chicken mixture in a bowl. Add ricotta, queso fresco, and Monterrey Jack. Stir until all ingredients are well combined.
Stuff each shell with a large spoonful of the mixture.
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 Monterrey Jack.
Bake for 30 minutes, or until the cheese has melted and the sauce begins to bubble around the edges.