Cheesy Chicken Enchilada Stuffed Shells

This is what happens when enchiladas meet pasta night, and honestly, it might be better than both. Jumbo pasta shells stuffed with seasoned chicken and cheese, nestled in enchilada sauce, and baked under a bubbling layer of Monterey Jack — it is comfort food with a little southwestern swagger. I love this one for a cozy family dinner because it feels special but uses ingredients I almost always have on hand. The shells hold their shape beautifully, the sauce soaks into every corner, and leftovers are somehow even better the next day. Why You’ll Love This Recipe: Enchilada flavor baked into tender, cheese-stuffed pasta shells; A one-dish dinner that feeds a crowd and reheats beautifully; Uses simple pantry staples — canned sauce, shredded chicken, cheese; Saucy, cheesy, and just spicy enough for everyone at the table. Ingredients: 20 jumbo pasta shells; 2 cups cooked chicken, shredded; 1 can (10 oz) red enchilada sauce, divided; 1 cup ricotta cheese (or cream cheese, softened); 1 1/2 cups shredded Monterey Jack cheese, divided; 1/2 cup shredded cheddar cheese; 1 can (4 oz) diced green chiles, drained; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp garlic powder; Salt & pepper to taste; Fresh cilantro and sliced green onions, for garnish. Instructions: 1. Preheat your oven to 375°F (190°C). Cook the jumbo shells in salted boiling water until just shy of al dente, about 1 minute less than the package directs. Drain and let cool slightly. 2. In a large bowl, combine the shredded chicken, half of the enchilada sauce, ricotta, 1 cup of the Monterey Jack, green chiles, chili powder, cumin, and garlic powder. Season with salt and pepper. 3. Spread the remaining enchilada sauce over the bottom of a 9×13-inch baking dish. 4. Fill each shell generously with the chicken mixture and arrange them in the dish. Pour any remaining sauce over the top and sprinkle with the remaining Monterey Jack and cheddar. 5. Cover tightly with foil and bake for 25 minutes. Uncover and bake 10 minutes more, until the cheese is melted and bubbly and the sauce is simmering around the edges. 6. Rest for 5 minutes, garnish with cilantro and green onions, and serve warm. Tips & Variations: Use green enchilada sauce instead of red for a tangier, milder version. Stir a can of drained black beans into the filling to stretch it further. Make it ahead: assemble, cover, and refrigerate up to a day, then add 10 minutes to the covered bake time. Storage: Cover and refrigerate for up to 4 days, or freeze (before baking) for up to 2 months. Reheat covered in a 350°F oven until hot throughout.