This is a great little recipe to use with leftover chicken, and was easily adaptable into my non-dairy version. I cut back on the heat, as I only like mild-not-heavy jalapeno spiciness. We loved this.
Southwestern chicken stuffed shells (adapted from Joelen’s Culinary Adventures)
1 box jumbo pasta shells
2 cups shredded cooked chicken
1 cup shredded soy Monterey Jack cheese (or your favorite flavor)
1/2 cup chopped cilantro; more for garnish
1/4 small jalapeno, seeded and diced small
1 tablespoon taco seasoning
1/2 cup sweet corn kernels (canned or frozen, thawed)
1/2 cup black beans, rinsed and drained
8 ounces soy cream cheese
1 cup salsa (your favorite)
slices of avocado for serving
soy sour cream for serving
Cook pasta shells as directed, drain and set aside.
Meanwhile, in a large bowl, add the shredded chicken, chopped cilantro, 1/2 the soy cheese, jalapeno, taco seasoning, corn, black beans, and cream cheese. Toss to thoroughly combine.
In a 13×9 baking pan, lightly grease with cooking spray. Fill cooked pasta shells with filling and place in greased pan. Continue to fill all pasta shells using the filling. Once baking pan is full, pour the salsa over the top of the filled shells. Sprinkle with the remaining shredded cheese and bake in preheated 350 degree F. oven for 40 minutes.
Garnish with more chopped cilantro, and serve with soy sour cream and slices of avocado. Makes 6-8 servings.