Mexican Stuffed Shells

I've admitted in the past that I have just started eating Mexican food in the past decade, it sure isn't something that I grew up with so apologies to anyone who takes offense to my mixing an Italian classic with a Mexican Classic! I took the best of both worlds and combined them to make this great meal.



Mexican Stuffed Shells: Makes ~ 40 shells

1-1/2lbs Boneless Skinless Chicken Breast
Chicken Stock
1 Bay Leaf
15oz Can Black Beans - Drained & Rinsed
1 Can Summer Crisp Corn
1-1/2C Part Skim Ricotta Cheese
2oz Monteray Jack Cheese - Shredded
3-4 TB Taco Seasoning
~30oz Tomato Sauce
2tsp Chili Powder
1tsp Cumin
1TB Red Hots (Red Chili/Cherry Peppers Diced)
1/4tsp Cinnamon

Bring chicken stock, chicken and bay leaf up to a boil until the chicken is cooked through and can easily be shredded. Either place in a stand mixer and beat quickly to shred the meat or pull apart with two forks. Mix with 3-4TB Taco Seasoning and add some of the stock (I used about 1/2C to help mix in the seasoning) Next add black beans and Delmonte Summer Crisp Corn. Mix in ricotta cheese and Monteray Jack. Now one of the most important parts...taste it, if it is a little bland for you add some more taco seasonings.

While the chicken is cooking bring a large pot of salted water to a boil and cook 1 box of Jumbo Shells (approx 40 shells in a box) add some olive oil to the water - helps the noodles from sticking together. Once cooked drain and add 1tsp of olive oil, and toss with a spoon - this stops them from sticking while you assemble everything else.

In a small sauce pot heat up tomato sauce, chili powder, cumin, cinnamon and red hots until simmering. Remove from the heat.

In a 13x9 or (2) 8x8's spread some sauce on the bottom of the pans and up the sides. Generously stuff the shells - I used probably close to 3-4TB per shell -I mean I packed them! Place opening up in the pan. Cover with remaining sauce. If you want to freeze them cover and stick in the freezer now. If you want to cook go ahead and place in a 375° oven for 30-45 minutes until bubbly. If you stick it in the fridge for a few hours or over night it may take 45-60 minutes until it is ready - really you just need things to heat up as everything is already cooked.

Scoop a few shells out and enjoy!

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WW: 2 Points Plus for 1 Shell
4 Points Plus for 2 Shells
7 Points Plus for 3 Shells
9 Points Plus for 4 Shells
11 Points Plus for 5 Shells