Enchilada Stuffed Pasta Shells

I found this yummy recipe here. It freezes well and I will make this again for sure.

Ingredients:
1 lb. hamburger or turkey
1/2 cup diced onion
 1 package taco seasoning
 1 can black beans
1 can diced tomatoes, do not drain- I don't eat Tomatoes so I didn't use these12 oz. package jumbo shells
2 cups shredded cheese
1 1/2 cups tomato sauce
1/2 cup medium salsa- I didn't have any1 1/2 cups shredded cheese

Directions:
Put water in large pot and set it on stove to boil

Brown the hamburger or turkey

 Add onion to hamburger or turkey

 Add taco seasoning

 Add can of black beans with liquid... don't drain

 After water boils add box of jumbo shells

 I added small can of green chilis... yum.... add one "chili can" of water if you don't use the tomatoes

At this point the original recipe says to add tomato sauce and salsa together and pour some in bottom of 9x13 pan. I seasoned my tomato sauce with 'slap ya momma' seasoning and garlic powder and pepper and chipotle seasoning. then added a little to the pan.

 After the meat mixture cools to room temp, add half of the cheese

 I rinsed my cooked shells in cold water so that I could handle them. Then stuff each shell and place in the 9x13 pan

Add the remaining tomato sauce (salsa if you used it) to the top of the shells

 Add remaining cheese to the shells

Cover with foil

Bake at 30 degrees for 25 minutes.... you can take the foil off the last 5 minutes of baking if you want to.

yum yum yum

This recipe supposedly freezes well.

Chicken Enchiladas

Ingredients:
3-4 Chicken Breasts Boiled and Shredded
Cheddar Cheese (3 or more Cups worth)
1 package Flour Tortillas I use the small fajita size
1 large or 2 small cans of Enchilada Sauce ( I like to use Hot)

Directions:
Pour some sauce on a large dinner plate. Dip a tortilla on each side in sauce. Lay flat and put some chicken and cheese in the tortilla. Roll the tortilla and place in a 9in x 13in pan. Repeat until pan is full. Pour any remaining enchilada sauce over the enchiladas and sprinkle withe remaining cheese on top. Cover with foil and bake for 20 mins....

My Adds: Sometimes I add a drained can of black beans and just add a spoonful to each enchilada before rolling it. You can also add a can of diced green chili's to the chicken before it goes into the tortilla. I usually add some taco or spicy seasoning to the chicken after I shred it.