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Enchilada Stuffed Shells

 Enchilada Stuffed Shells
"I serve this entree to my husband, my sister and her husband, and received many compliments," notes Rebecca Stout of Conroe, Texas. "My brother-in-law is a hard-to-please eater, so when he said he loved it, I was thrilled. He even took leftovers for lunch the next day.
5 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 15 uncooked jumbo pasta shells
  • 1 pound lean ground turkey
  • 1 can (10 ounces) enchilada sauce
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/2 cup fat-free refried beans
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions

  • Cook pasta according to package directions; drain and rinse in cold
  • water. In a nonstick skillet, cook turkey over medium heat until no
  • longer pink; drain. Stir in enchilada sauce and seasonings; set
  • aside.
  • Place a rounded teaspoonful of refried beans in each pasta shell,
  • then fill with turkey mixture. Place in an 11-in. x 7-in. baking
  • dish coated with cooking spray.
  • Cover and bake at 350° for 25 minutes. Uncover; sprinkle with
  • cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5
  • servings.
Nutritional Facts: One serving (3 stuffed shells) equals 379 calories, 15 g fat (6 g saturated fat), 89 mg cholesterol, 591 mg sodium,

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Enchilada Stuffed Shells (continued)

Nutritional Facts: 33 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.