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Green Enchilada-Style Chicken-Stuffed Shells with Piña Colada Fruit
Recipes
Green Enchilada-Style Chicken-Stuffed Shells with Piña Colada Fruit
4 servings
1 hour total (Active 30 minutes)
  • Set piña colada mixer out to thaw
  • Prepare shells and begin to bake (25 minutes)
  • While shells bake, prepare fruit and chill; serve (35 minutes)

Green Enchilada-Style Chicken-Stuffed Shells

Ingredients

  • 1 Deli oven-roasted chicken
  • 12 jumbo pasta shells
  • ½ cup diced pimientos
  • 4 oz whipped cream cheese
  • ½ cup sliced fresh green onions
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 2 tablespoons + ½ cup whole milk
  • 1 cup salsa verde
  • ½ cup reduced-fat condensed cream of chicken soup
  • ½ cup fat-free sour cream
  • Aluminum foil
  • ½ cup shredded Monterey Jack cheese

Steps

    1. Bring water to boil for pasta. Preheat oven to 350°F. Shred chicken (breast meat only; about 2 cups). Cook and drain pasta following package instructions. Drain pimientos
    2. Combine in large bowl: chicken, cream cheese, onions, pimientos, cumin, salt, and 2 tablespoons milk until blended.
    3. Whisk in second bowl: remaining ½ cup milk, salsa verde, soup, and sour cream until well blended.
    4. Pour ½ cup salsa verde mixture in bottom of 13- x 9-inch baking dish. Fill each shell with ¼ cup chicken mixture, then arrange shells in baking dish. Pour remaining sauce over shells; cover dish with foil. Bake 25–30 minutes until bubbly and 165°F.
    5. Remove foil; top with shredded cheese. Bake (uncovered) 5 more minutes or until cheese melts. Serve.

Piña Colada Fruit

Ingredients

  • ½ cup frozen piña colada mixer
  • 2 lb sunshine smoothie mix (fresh pineapples and strawberries and canned mandarin oranges)

Steps

    1. Thaw mixer. Cut fruit into 1-inch pieces; place in serving bowl.
    2. Pour mixer over fruit; toss to coat. Chill 10 minutes or until ready to serve.

Serving Suggestions

  • Complete your meal with fresh salad blend, whole wheat bread, and pound cake for dessert.
  • You can heat any remaining cream of chicken soup and serve over mashed potatoes or stir into cooked rice.

Green Enchilada-Style Chicken-Stuffed Shells

Amount per ¼ recipe serving: Calories 580, Total Fat 29g, Sat Fat 13g, Trans Fat 0g, Chol 110mg, Sodium 1100mg, Total Carb 49g, Fiber 4g, Sugars 10g, Protein 29g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 15%

Piña Colada Fruit

Amount per ¼ recipe serving: Calories 190, Total Fat 2.5g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 15mg, Total Carb 44g, Fiber 3g, Total Sugar 38g, (Incl. 23g Added Sugars), Protein 1g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 6%