Chicken Enchilada Stuffed Shells

First things first, let me just say that I took probably 50 pictures of these stuffed shells.  Between the low light (days really are getting shorter around here) and brightly colored enchilada sauce, I just couldn't make them look as great as they tasted.  Regardless, I'm sharing them with you because they really were delish!

This recipe is super basic and couldn't be easier to put together.  I use the same method whether I'm making enchilada stuffed shells or traditional enchiladas in tortillas.  The chicken and onion can be cooked in the crock pot so it easily shreds, or you can grab a rotisserie chicken at the store and shred it yourself.  Next time I might try customizing the enchiladas with sauteed peppers or other veggies.

Ingredients:
* 16 jumbo shells pasta
* 2 large chicken breast, cooked and shredded
* 1/2 white onion, finely diced
* 1 tsp. canola oil
* 2 c. enchilada sauce 
* 2 tbsp. sour cream
* 1 c. cheddar cheese or Mexican cheese blend, shredded

Preheat the oven to 400.  Prepare the pasta as directed.  When the pasta is done cooking, drain it and immediately stir in a few tablespoons of enchilada sauce to keep it from sticking together.  Meanwhile, heat a large skillet over medium heat and add the canola oil and onion.  Saute until the onion is soft, the add the chicken and 1/2 c. enchilada sauce.  Remove from heat and stir in sour cream.  Spray a small casserole dish (I used a 9x9) with cooking spray and pour 1/2 c. enchilada sauce in the pan.  To assemble the shells, add a heaping tablespoon of the chicken mixture to each shell place them in the pan.  Once the shells are assembled, pour another 1/2 - 1 c. (depending on how saucy you like it!) over the shells.  Top with cheese, cover with tin foil and bake for 25 minutes.  Remove the foil and continue to bake for 10 minutes, or until the cheese is brown and bubbly.  Enjoy!