Chicken Enchilada Stuffed Shells

Ingredients

• 2 c. cooked shredded chicken (rotisserie chicken works great)
• 1 Tbl. taco seasoning, or to taste
• 3/4 c. sour cream
• 1 roasted red pepper, chopped
• 2 Tbl. chopped cilantro, plus more for garnish
• 1 Tbl. chopped green onion, plus more for garnish
• 1 large tomato, diced
• 2 c. grated Monterey or Pepper Jack cheese
• 18 jumbo pasta shells, cooked

White Enchilada Sauce

• 3 Tbl. unsalted butter
• 3-4 Tbl. flour
• 1 (14.5 oz.) can low-sodium chicken broth
• 1/3 c. green salsa
• 1/4 c. sour cream

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine shredded chicken, taco seasoning, sour cream, chopped red pepper, 2 Tablespoons chopped cilantro, 1 Tablespoon chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.
3. Divide filling between the cooked jumbo shells and place in a greased 8x8-inch casserole dish; set aside.

For the Enchilada Sauce

1. In a medium skillet over medium heat, melt the butter. Whisk in the flour, one Tablespoon at a time, until a thick paste forms.
2. Cook for two minutes, stirring occasionally. Gradually whisk in the chicken broth and continue whisking until smooth and sauce reaches desired creamy thickness.
3. Stir in the green salsa and sour cream. Pour sauce over stuffed shells. Top with remaining cheese.
4. Bake for 20 minutes or until cheese is melted and bubbly. Broil for a few minutes until cheese is browned.
5. Garnish with additional chopped cilantro, chopped green onions and remaining chopped tomato. Serves: 3-4, depending on how many shells each person can eat.