Southwestern Chicken 'N Shells
Southwestern Chicken 'N Shells combines tender jumbo pasta shells with flavorful seasoned chicken, cheese, and a spicy tomato sauce. This hearty dish offers a delightful blend of Mexican-inspired spices and creamy cheeses, making it perfect for family dinners or entertaining guests who enjoy bold flavors.
Ingredients
- 12 oz. jumbo shells ⓘ
- 2 large onions ⓘ
- 4 c. small curd cottage cheese ⓘ
- 4 c. tomato sauce ⓘ
- 2 Tbsp. chili powder
- 1 tsp. sugar ⓘ
- 1 lb. Jack cheese grated ⓘ
- 4 c. cooked and diced chicken ⓘ
- 1/8 tsp. cinnamon ⓘ
- 1/2 c. butter
- 2 cloves garlic ⓘ
- 2 eggs ⓘ
- 16 oz. low-fat plain yogurt ⓘ
- 2 to 4 oz. green chilies diced ⓘ
- 2 c. sliced black olives ⓘ
- 1 c. shredded Cheddar cheese ⓘ
- 1/4 tsp. cumin ⓘ
- 2 Tbsp. vinegar ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. pepper ⓘ
- 1 lb. round steak ⓘ
- 1/4 c. all-purpose flour ⓘ
- 2 Tbsp. olive oil ⓘ
- 3 medium tomatoes peeled, seeded and cut into wedges ⓘ
- 2 medium potatoes peeled and thinly sliced ⓘ
- 2 medium potatoes, peeled and thinly sliced ⓘ
Instructions
- In a mixing bowl, combine vinegar, salt, and pepper; toss with beef.
- Cover and marinate for 30 minutes; drain.
- Place flour in a bowl; add beef and toss to coat.
- Cook the marinated beef in a skillet until browned; set aside.
- In the same skillet, sauté chopped onions and minced garlic in butter until translucent.
- Add chili powder, cumin, cinnamon, and sugar; cook for 1 minute.
- Stir in tomato sauce and diced tomatoes; simmer for 10 minutes.
- Cook jumbo shells in boiling water until al dente; drain and set aside.
- Mix cooked chicken, cottage cheese, yogurt, green chilies, sliced olives, grated Jack and Cheddar cheeses in a large bowl.
- Stuff each shell with the cheese and chicken mixture.
- Arrange stuffed shells in a baking dish, pour sauce over the top, and sprinkle with additional cheese.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
Tips & Substitutions
For a twist, you can use ground turkey instead of chicken or replace the cottage cheese with ricotta for a creamier filling. If you prefer a bit more spice, consider adding jalapeños to the mixture or garnishing with fresh cilantro. Make sure not to overcook the shells; they should be al dente for best results. This dish can also be made ahead of time and baked just before serving.
Serving Suggestions
Serve the Southwestern Chicken 'N Shells with a fresh side salad or some warm tortillas for a complete meal. A dollop of sour cream or guacamole on top adds a nice creamy contrast. This dish pairs beautifully with Mexican recipes like Mexican Fiesta Casserole or Chicken Salad Tostados for a festive feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual servings for about 2-3 minutes, covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Southwestern Chicken 'N Shells contains roughly 2125 calories, with 63g protein, 298g carbohydrates, and 86g fat. It is an excellent source of iron (222% of the Daily Value), calcium (149% of the Daily Value), and protein (127% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Absolutely! You can substitute the chicken with sautéed vegetables such as bell peppers, zucchini, or mushrooms. Use a meat substitute or more beans to add protein, and ensure that the cheese and yogurt are vegetarian-friendly.
How can I make this dish spicier?
To add more heat, consider using spicy green chilies or adding crushed red pepper flakes to the filling or sauce. You can also top the finished dish with sliced jalapeños or a drizzle of hot sauce before serving.
Can I freeze the stuffed shells?
Yes, you can freeze the stuffed shells before baking. Assemble them in a baking dish, cover tightly with plastic wrap or foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).