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enchiladas-style stuffed shells

48 min

A creamy blend of chicken, broccoli and cheeses wraps al dente shells, topped with a spicy tomato sauce. A perfect fusion of Mexican and Italian flavors!

Ingredients Preparation

16 giant shells
500 ml (2 cups) braised chicken, shredded
250 ml (1 cup) chopped broccoli
1/2 package 250 g cream cheese, softened
125 ml (1/2 cup) ricotta cheese
Salt and pepper to taste
375 ml (1 1/2 cups) Tex-Mex shredded cheese blend
1 tomato, diced
1 avocado, diced
1 small jalapeno, sliced (optional)

For the sauce :

15 ml (1 tablespoon) olive oil
1/2 onion, chopped
15 ml (1 tablespoon) chopped garlic
15 ml (1 tablespoon) chili powder
2.5 ml (1/2 teaspoon) cumin
500 ml (2 cups) tomato sauce
Salt and pepper to taste

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