Sopita Mexican Shells & Cheese

6
Servings
9m
Prep Time
40m
Cook Time
49m
Ready In

Recipe: #36568

March 03, 2021



"Can use velveeta or Ranchero quest fresco use the tiny shells in Mexican food section"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (408.2 g)
  • Calories 493.9
  • Total Fat - 26.5 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 22.6 mg
  • Sodium - 1760.5 mg
  • Total Carbohydrate - 47.4 g
  • Dietary Fiber - 5.7 g
  • Sugars - 4.6 g
  • Protein - 17.4 g
  • Calcium - 444.7 mg
  • Iron - 2.4 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.2 mg

Step 1

Heat olive oil on medium heat in a 3" deep pan

Step 2

Pour in dry shells and mix in oil to brown

Step 3

Add onions

Step 4

Pour in tomato sauce

Step 5

Mix to cover shells in sauce

Step 6

Pour in chicken broth mixed with spices

Step 7

Stir to unstick shells from the pan

Step 8

Bring to a boil and then simmer for 15 minutes or until shells are done.

Step 9

Uncover to allow broth to evaporate a little, as it condensed the flavor.

Step 10

Stir shells

Step 11

Consistency should be slightly soupy. Allow to evaporate more for less soup. Turn off heat

Step 12

Add cheese

Tips & Variations


No special items needed.

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