Makes 30 shells
3 boneless, skinless chicken breasts, poached in chicken bouillon, cooled and chopped
1 cup black beans, chopped roughly
2 15 ounce cans tomato and green chiles, undrained
8 ounces cream cheese, softened
1 1/2 to 2 tablespoons Mexican seasoning, depending on how spicy you like it.
2 cups cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 8 ounce jar of your favorite salsa
30 large pasta shells, cook according to package directions.Drain, and set aside to cool. Spread out on a large sheet pan to prevent them from sticking together.
In a large bowl, add chopped chicken, chopped black beans, tomatoes and chiles and taco seasoning. In another bowl, mix cream cheese and salsa together until it resembles a sauce a sauce. Add 3/4 of the sauce to chicken mixture and mix well, reserving 1/4 cup. Pour the 1/4 cup of sauce into the bottom of one large or two smaller baking dishes. Stuff pasta shells with filling and place in baking pan. Smother the top with Monterrey Jack cheese and cover with oiled or sprayed foil (Prevents sticking). Bake at 350 for 30 to 35 minutes, Keep an eye on them so not to brown cheese. Once cheese is melted, pull off foil and bake an additional 4 to 5 minutes. Add dollops of sour cream and chopped fresh cilantro. Serve with additional salsa and guacamole. I like a side salad of shredded lettuce and diced tomato.