1 red bell pepper
18 jumbo pasta shells
1/2 rotisserie chicken, shredded, ~2 cups.
1 Tbl. taco seasoning, or to taste
3/4 c. sour cream
2 Tbl. chopped cilantro, plus more for garnish
1 Tbl. chopped green onion, plus more for garnish
1 large tomato, diced, divided
2 c. grated Monterey or Pepper Jack cheese, divided
White Enchilada Sauce:
3 Tbl. unsalted butter
3-4 Tbl. flour
1 (14.5 oz.) can chicken broth
1/3 c. green salsa
1/4 c. sour cream
Preheat oven to 350.
Preheat the toaster oven to 500.
Cut the red bell pepper into quarters. Remove the seeds and
the membranes. Roast the pepper in the toaster oven until the skin blisters and
turns black. Remove from the oven and cover with plastic until cool. The skins
should peel away off of the peppers easily when cooled. Chop up the roasted
bell pepper.
Cook shells according to package directions.
In a medium bowl, combine shredded chicken, taco seasoning,
sour cream, chopped red pepper, chopped cilantro, chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.
Divide filling between the cooked jumbo shells and place in
a greased 8x8-inch casserole dish; set aside.
In a medium skillet over medium heat, melt the butter. Whisk
in the flour, one Tablespoon at a time, until a thick paste forms. Cook for two
minutes, stirring occasionally. Gradually whisk in the chicken broth and
continue whisking until smooth and sauce reaches desired creamy thickness. Stir
in the green salsa and sour cream.
Pour sauce over stuffed shells. Top with remaining cheese.
Bake in the oven for 20 minutes or until cheese is melted
and bubbly.
Broil for a few minutes until cheese is browned.
Garnish with additional chopped cilantro, chopped green
onions and remaining chopped tomato.
