Ingredients
kosher salt
1 lb. jumbo shells
1 tbsp. olive oil
1/2 Onion, finely chopped
1 Garlic clove, minced
Freshly ground black pepper
1 tsp. chili powder
1 tsp. cumin
2 c. enchilada sauce
5 1/2 oz can green chiles, drained
2 c. shredded rotisserie chicken
2 c. Mexican shredded cheese, divided
1 tbsp. cilantro, plus more for serving
Preparation
Step 1Preheat oven to 350º.Step 2In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain.Step 3In a large sauce pan or large high-sided skillet, heat oil over medium heat. Add onions and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Season with chili powder, cumin, salt and pepper.Step 4Add enchilada sauce and green chiles to the pan, stirring to combine. Bring to a bubble and let thicken slightly, about 5 minutes. Remove from heat.Step 5To the chicken, add 1 cup of the prepared sauce, 1 cup of cheese, and the cilantro. Season with salt and pepper and stir to combine.Step 6Spoon a thin layer of sauce in the bottom of a large casserole dish. Stuff chicken mixture into shells and arrange stuffed shells on top of sauce, side by side. Spoon remaining sauce over shells and sprinkle with remaining cheese.Step 7Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Cool slightly, top with cilantro and serve.
