Enchilada Stuffed Shells Recipe
Enchilada Stuffed Shells Recipe photo by Taste of Home

Enchilada Stuffed Shells Recipe

Publisher Photo
"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.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 5 servings

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

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.

Directions

  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.
Originally published as Enchilada Stuffed Shells in Quick Cooking January/February 2004, p36

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

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (6)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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. :)"

MY REVIEW
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."

MY REVIEW
Reviewed May. 11, 2013

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

MY REVIEW
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!!"

MY REVIEW
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!"

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