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enchiladas-style stuffed shells
4
48 minA 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!
- 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)
- 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
For the sauce :
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