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

Enchilada Stuffed Shells Recipe

Read Reviews (8)
4.57 8
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(8)

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