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8 servings, 1/8 recipe (230 g) each
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This is a great way to use leftover cooked chicken.
Substitute 1 can (28 fl oz/794 mL) enchilada sauce for the pasta sauce and salsa.
Prepare using chopped cooked turkey.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made a double version of this recipe - half for friends coming over for dinner, and half to take to a pot luck the next day. It was a bit time consuming stuffing the shells, but not difficult, and it was nice to make something a little different than a casserole that was just pasta with red sauce. I could have spiced it up a bit more, but it was still tasty, and a hit with the kids. I've already been asked to make it again!
Everyone loved this dish, and can't wait to have it again. As much as this recipe makes, everyone wanted more. I fed 5 people (2 of which were big guys).
I cannot explain it but I made this dish and it tasted really bland. Normally I love kraft recipes so I was really disappointed, perhaps I should have used super spicy salsa to improve it?