Chicken Enchilada Stuffed Shells
- 1 box Uncooked Jumbo Pasta Shells (about 15)
- 2 pounds Baked Chicken Breasts (4 To 6), Shredded
- 1 can Enchilada Sauce (10 Ounces)
- 1/2 cups Refried Beans
- 1 envelope Taco Seasoning, 1 Ounce Packet
- 1 cup Shredded Cheddar Cheese
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions; drain and rinse in cold water.
- In a medium bowl, add shredded chicken, enchilada sauce, refried beans, and taco seasoning.
- Stir together until well blended, set aside.
- Fill shells with chicken mixture.
- Place in an 11-inch x 7-inch baking dish coated with cooking spray.
- Cover and bake for 25 minutes.
- Uncover; sprinkle with cheese.
- Bake 5 minutes longer or until cheese is melted.
pasta shells, chicken breasts, enchilada sauce, beans, packet, cheddar cheese
Taken from tastykitchen.com/recipes/main-courses/chicken-enchilada-stuffed-shells/ (may not work)