Print Options

Back to Enchilada Stuffed Shells >

Include these items:

Select reviews >

Taste of Home Logo

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.


  • 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


  • 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,

2 of 2

Enchilada Stuffed Shells (continued)

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