serves 4
difficulty Moderate
  • pan
  • baking dish
  • aluminum foil
author Barb
write-up Write Up
forked from Mexican Stuffed Shells
  1 pkg 1 pkg boca crumbles  
  1. cook shells according to package.
  2. heat boca crumbles in a pan. when heated through, mix in taco seasoning and chili powder, then add cream cheese and stir until melted and thoroughly mixed.
  3. when the shells are cooked, remove from water and lay on cutting board until they’re ready to be stuffed (this keeps them from sticking together).
  4. spread about 1/3 of the enchilada sauce and all the salsa on the bottom of the baking dish.
  5. stuff each shell and with the boca mixture, and place into your baking dish.
  6. cover will aluminum foil and bake at 350 for about 30 minutes.
  7. remove foil and add daiya, then bake uncovered for another 15 minutes or until the cheese is melty.
  8. serve sprinkled with green onions and sour cream, if desired.
  1 pkg 1 pkg taco seasoning  
  1 tsp 1 tsp chili powder  
5-6 oz   5-6 oz vegan cream cheese  
  14-16 whole 14-16 whole jumbo pasta shells  
  1 cup 1 cup chunky salsa  
9 oz 1 pkg 9 oz (1 pkg) red chile enchilada sauce  
  3 whole 3 whole green onions (chopped)  
    daiya cheddar or pepperjack for topping  
    sour cream (if desired)