ENCHILADA STUFFED SHELLS RECIPE BY TASTY
Here's what you need: jumbo pasta shell, olive oil, white onion, green chile, chicken, cumin, garlic, pepper, salt, ricotta cheese, queso fresco, monterey jack cheese, fresh scallions, green enchilada sauce
Provided by Tasty
Categories Dinner
Yield 12 shells
Number Of Ingredients 14
Steps:
- Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
- Pour the oil in a pan, then add the onions and cook on medium heat until softened. Add the green chiles, chicken, and spices and stir to combine. Cook on low heat for an additional 3-4 minutes.
- Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.
- Stuff each shell with a large spoonful of the mixture.
- Preheat the oven to 375°F (190°C).
- Coat the bottom of a baking dish with a thin layer of green enchilada sauce. Place the pasta shells in the dish in a single layer.
- Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack.
- Bake for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.
- Enjoy!
Nutrition Facts : Calories 137 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 2 grams
ENCHILADA-INSPIRED STUFFED SHELLS RECIPE BY TASTY
Here's what you need: oil, onion, garlic, red bell pepper, green bell pepper, yellow bell pepper, ground beef, taco seasoning, jumbo shell, enchilada sauce, mexican blend cheese
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a skillet, heat oil over medium-high heat and cook onions, garlic, and peppers until translucent.
- Add ground beef and taco seasoning, and cook until browned.
- Fill cooked shells with beef and place in a baking dish.
- Pour enchilada sauce over the stuffed shells and cover with cheese.
- Bake for 15 minutes or until cheese is browned.
- Enjoy!
Nutrition Facts : Calories 728 calories, Carbohydrate 76 grams, Fat 26 grams, Fiber 4 grams, Protein 42 grams, Sugar 7 grams
ENCHILADA STUFFED SHELLS
I served this entree to my husband, my sister and my brother-in-law, who is a hard-to-please eater. He said he liked it and even took leftovers for lunch the next day-I was thrilled! -Rebecca Stout, Conroe, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- 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 11x7-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.
Nutrition Facts : Calories 345 calories, Fat 13g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 622mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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.
Provided by Allrecipes Member
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain. 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. x 2-in. baking dish coated with nonstick cooking spray.
- Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 27.7 g, Cholesterol 97.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 27.8 g, SaturatedFat 7 g, Sodium 372.9 mg, Sugar 1.1 g
ENCHILADA STUFFED SHELLS
Make and share this Enchilada Stuffed Shells recipe from Food.com.
Provided by looneytunesfan
Categories Pasta Shells
Time 50m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain. 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. x 2-in. baking dish coated with nonstick cooking spray.
- Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 155.1, Fat 8.3, SaturatedFat 2, Cholesterol 71.7, Sodium 461.5, Carbohydrate 2.8, Fiber 0.5, Sugar 0.6, Protein 16.1
MEXICAN STUFFED SHELLS
This is a great alternative to Italian-style stuffed shells. Serve this with sour cream and chips and salsa.
Provided by AIMEE.HOWE
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
- Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
- Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
- Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 657 calories, Carbohydrate 75.8 g, Cholesterol 85.7 mg, Fat 22.2 g, Fiber 8.5 g, Protein 36.6 g, SaturatedFat 10.3 g, Sodium 1712 mg, Sugar 7 g
ALEA'S ENCHILADA STUFFED PASTA SHELLS
One of my favorite meals to make is Enchilada Stuffed Pasta Shells. One of the benefits of this recipe is that it makes enough for two 13x9 baking dishes, which means I get two meals. I don't like waste, but this is one time where I like to use disposable aluminum pans. Then I don;t have to worry about washing the pan.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 50m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 10
Steps:
- Put a large pot of water on to boil. Once it begins boiling add shells and cook according to the package directions.
- While the water is heating, cook hamburger and onion over a medium flame until hamburger is browned.
- Add taco seasoning, beans, and diced tomatoes. Be sure to add the juice from the diced tomatoes too. Simmer over low heat for about 5 minutes. Remove from heat, set aside and let cool while the shells cook. Once the meat mixture is close to room temperature, add 2 cups of cheese and mix well.
- In a small bowl, combine tomato sauce and salsa. Spoon 1/2 cup of tomato sauce mixture into each 13 x 9 inch baking dish.
- Preheat oven to 350°F.
- After the shells have been drained, spoon meat mixture into each shell and place it in a baking dish.
- After the shells have been filled. Spoon 1/2 cup of the tomato sauce mixture over the shells in each baking dish.
- Cover one baking dish with foil and bake at 350°F for 25 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 5 minutes.
- If you are taking this to another family, you can cover the dish with foil and put the baking directions on a sticky not on top of the foil.
- This is also a great OAMC meal. If you are not taking the meal to another family, cover one baking dish with plastic wrap and freeze. Defrost in the refrigerator on the day you want to cook the stuffed shells for dinner. Then bake as directed.
- I serve Enchilada Stuffed Pasta Shells with a garden salad and Mexican Rice.
Nutrition Facts : Calories 564.1, Fat 25.9, SaturatedFat 13.9, Cholesterol 90.5, Sodium 1068.5, Carbohydrate 49.9, Fiber 7.1, Sugar 6.1, Protein 33
SPICY ENCHILADA-STUFFED SHELLS
Explore this delicious recipe for Spicy Enchilada-Stuffed Shells. Pasta shells are stuffed with beef, chorizo and enchilada sauce to make this amazing dish. In just one hour, the robust flavor of Spicy Enchilada-Stuffed Shells could be gracing your kitchen table.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Cook pasta shells as directed on package, omitting salt. Meanwhile, cook ground beef and chorizo in large skillet on medium heat until done, stirring frequently; drain.
- Mix enchilada sauce and salsa until blended. Spread 1/2 cup enchilada sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Add 1 cup of the remaining enchilada sauce mixture to meat mixture in skillet; stir in beans and 1 cup cheese.
- Drain pasta shells; fill with meat mixture. Place, filled sides up, in prepared baking dish; sprinkle with remaining cheese. Drizzle with remaining enchilada sauce mixture; cover.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 780 mg, Carbohydrate 34 g, Fiber 5 g, Sugar 3 g, Protein 22 g
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