Mexican Stuffed Shells

I did tell you I would be back with the recipe for the Mexican Stuffed Shells. This is actually a recipe my husband created and has been such a favorite of ours. There are many ways to change it up but it is so good! If you have been reading for while you remember I ate these before going into labor with Kinley.

Mexican Stuffed Shells 

1 lb Ground Turkey seasoned with Taco Seasoning

1 Box of Shells 

1 Can of Rotel

1 Can of Refried Beans

1-2 Cans (4oz) of Diced Chilies

1 1/2 Cans of Enchilada Sauce

4 Cups of Shredded Monterey Jack Cheese

Brown the ground turkey, drain and season with taco seasoning. Cook the shells al dente and place on the side to cool off. Preheat oven to 350.

Drain the green chilies and drain the rotel.

In a bowl mix together the seasoned ground turkey, 2 cups of cheese, green chilies, refried beans, rotel and about 1/2 a can of enchilada sauce. You don't want it too soupy so depending on how it all mixes together you might need more or less. 

Stuff the shells with the mixture and place in a dish for baking. Cover with remaining enchilada sauce and cheese. Again you might need less than the remaining enchilada sauce so you don't have a soup mix. 

Place in over and bake for 30 minutes. 

Let cool for about 10 minutes before eating. Top with sour cream and enjoy.