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Enchilada Stuffed Shells Recipe

Enchilada Stuffed Shells Recipe

"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.
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:5 servings


  • 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


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

Reviews for Enchilada Stuffed Shells

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Reviewed Mar. 23, 2014

"I enjoyed this a lot. I did not stuff shells, but used medium shells and made a bake out of this. Also I don't like refried beans so I just eliminated them. Was absolutely delicious, and I can't wait to eat it for leftovers this week. :)"

Reviewed May. 30, 2013

"I have been experimenting with many different types of stuffed shells and this one is by far the best I have tried! I make the recipe as is and add sour cream and mild taco sauce as a topping."

Reviewed May. 11, 2013

"I also do add sauce to the bottom and cover the shells on top."

Reviewed May. 11, 2013

"I make this all the time. I always make extras and eat them the next day. I love them, love them. I also buy progresso recipe starters cheese and make a queso batch! these are amazing!!"

Reviewed Dec. 5, 2012

"This was awesome! No leftovers, and I made extra shells! LOL! I did pour some sauce on the bottom of the casserole dish, and it helped a lot. I personally will add addsome extra sauce over the sheels, because I like things saucy, or serve it on the side. Made it with Red Beans and rice and it was a great meal!"

Reviewed Oct. 25, 2012

"This was ok - I neither loved it or hated it. My shells also got a little hard on the bottom - spreading a little sauce on the bottom of the baking pan might prevent that. I thought they tasted better as leftovers."

Reviewed Jun. 28, 2012

"I made this for my "food picky" boyfriend and he loved it! I wasn't sure how it was going to taste with turkey, but ended up turning out really good. I also put my own twist to the refriend beans and added 2 tbs of margarine, 1/2 tsp of Franks Hot Sauce and a few squirts of peppered vinegar, and it came out Awesome!!! Thanks Taste of Home! :)"

Reviewed Apr. 17, 2012

"I made this recipe with green enchilada sauce instead of the red since I have a toddler who would be eating this. Also, I used montery jack cheese instead of the cheddar since that's what I had on hand. The pasta shells got hard on the bottom when I baked them and I'm not sure why that happened. Definitely a good & easy recipe. I served it with a southwestern garden salad."

Reviewed Mar. 31, 2011

"Very simple to make. Made them for a dinner party for my girlfriends. They all loved it and 4 of them have since asked for the recipe to make it themselves!"

Reviewed Sep. 2, 2010

"I loved these. Stuffing the shells was a pain, but like others said, the next time I make them, I will just mix the refried beans in with the meat sauce. I used soy ground beef in place of real ground beef or turkey, and these tasted delicious! My boyfriend also loved them!"

Reviewed Jun. 20, 2010

"This is one of my favorites! The combination of spices is just right. Sometimes I use beef, it depends on what I have on hand at the moment. I don't bother placing the beans in separately from the meat, I stir the beans right into the meat. It's a little quicker and less messy doing it this way. This recipe is delicious, I highly recommend it!"

Reviewed Feb. 22, 2010

"Excellent dish, my whole family loves it! We tend to like dishes with a little more flavor, though, and so I add a package of my favorite taco seasoning to the turkey instead of the seasonings in the recipe. I also add some hot picante sauce to the refried beans to make them a little spicier and easier to spoon into the shells."

Reviewed Nov. 2, 2009

"This was great recipe that even my picky eaters loved! I would definitely make again, though not too soon b/c stuffing the shells is kind of a pain, but great recipe!"

Reviewed Jun. 11, 2009

"I made these for my husband who is a very picky eater and he loved them! I did use ground beef since my hubby doesn't eat turkey. They are quick and easy to prepare."

Reviewed Jun. 3, 2009

"I love this recipe because it is easy and good every time as long as you buy a good enchilada sauce. I always mean to try it with ground beef but forget. Only complaint is that I end up eating too much and it is so heavy in my belly."

Reviewed Jan. 18, 2009

"I used ground beef instead of turkey and a can of refried beans. I mixed the beans with the meat mixture, then stuffed the shells. They were pretty good, but maybe next time I will add chili powder to meat mixture. Nice with a bit of sour cream."

Reviewed Dec. 9, 2008

"i made this for my parents, and my foods class. they abosulutly loved it. this was so easy to make and it was fun. im glad i found this recipe!!!!


Reviewed Apr. 9, 2008

"Very good! I made this for dinner tonight, and found it to be a very easy dish to prepare. It had very good flavor. I would suggest serving it with sour cream.

The recipe yielded more then 15 filled shells, as the jumbo shells that I purchased were not as large as the picture of the recipe.
Give this recipe a try. Enjoy with a margarita!"

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