Best Enchilada Stuffed Shells Recipes

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ENCHILADA-INSPIRED STUFFED SHELLS RECIPE BY TASTY



Enchilada-inspired Stuffed Shells Recipe by Tasty image

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

2 teaspoons oil
½ cup onion, diced
2 cloves garlic, minced
⅓ cup red bell pepper, diced
⅓ cup green bell pepper, diced
⅓ cup yellow bell pepper, diced
1 lb ground beef
1 tablespoon taco seasoning
1 lb jumbo shell, cooked
1 cup enchilada sauce
1 cup mexican blend cheese

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



Enchilada Stuffed Shells image

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

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 shredded reduced-fat cheddar cheese

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 RECIPE BY TASTY



Enchilada Stuffed Shells Recipe by Tasty image

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

12 shells jumbo pasta shell
1 tablespoon olive oil
½ cup white onion, chopped
¼ cup green chile
1 cup chicken, shredded
½ teaspoon cumin
½ tablespoon garlic
pepper, to taste
salt, to taste
1 cup ricotta cheese
½ cup queso fresco
½ cup monterey jack cheese, shredded
1 tablespoon fresh scallions, for garnish
10 oz green enchilada sauce

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 STUFFED SHELLS



Enchilada Stuffed Shells image

While cleaning out the office, I found this recipe under the bottom shelf. Handwritten, and no idea where I found it, it has my notes added to the recipe suggesting I made it and enjoyed it...LOL Perhaps one I made back in the 80s while still living at home if the age of the paper is anything to go by...

Provided by Megan Stewart

Categories     Casseroles

Number Of Ingredients 13

20 jumbo shells (pasta) (figure about 2 each person, adjust as needed)
1 lb hamburger (or use ground turkey if you want)
20 oz enchilada sauce (green or red, up to you)
1/2 tsp dried minced onion (i always add more)
1/4 tsp oregano
1/4 tsp basil
1/4 tsp cumin
1/2 c refried beans
1 c shredded cheddar (or use a mexican blend cheese, or colby jack, up to you)
guacamole
sour cream
tomato
shredded lettuce

Steps:

  • 1. Oven to 350 degrees. Cook shells 3/4 done, drain and cool quickly with cold water. Make sure you separate them so they don't stick together, so you can stuff them. Fry hamburger, drain. Stir in onion and seasonings. Stir in 1 cup enchilada sauce, and refried beans into hamburger mixture. Set aside.
  • 2. Fill each shell with beef mixture. Spray a 9x13 pretty well with PAM (original said butter it well, I prefer PAM). Pour half the remaining enchilada sauce on bottom of 9x13. Put shells in on top, then cover with remaining enchilada sauce over the shells.
  • 3. Cover, bake 20 min. Take out of the oven to sprinkle the cheese over the top, return to bake 5 min to melt the cheese.
  • 4. I added the guacamole, tomatoes, sour cream and lettuce to serve with the shells. Not a huge surprise, considering I love those with tacos too! Or my homemade enchiladas...or just about anything Mexican themed. Enjoy!

ENCHILADA STUFFED SHELLS



Enchilada Stuffed Shells image

This has a lot of flavor and is delicious! You may need to double the amount! Made this for dinner tonight and my son said he loved it. I got this from blogchef.net. The pictures are of the one I made. I will make this again and again! Don't forget the garlic toast, its a must!

Provided by Tammy T

Categories     Tacos & Burritos

Time 45m

Number Of Ingredients 9

15-20 jumbo pasta shells
1 lb ground beef or turkey
2 (10 oz) cans enchilada sauce
1/2 tsp dried minced onion
1/4 tsp oregano, dried
1/4 tsp basil, dried
1/4 tsp ground cumin
1/2 c refried beans
1 c colby and jack cheese, shredded

Steps:

  • 1. Preheat oven to 350 degrees. Cook pasta shells according to package directions. Drain and set aside. Make sure thy are separated so they do not stick together.
  • 2. In a large skillet over medium heat, brown the ground beef until no longer pink. Drain the fat. Stir in minced onion, oregano, basil and cumin. Stir one cup of the enchilada sauce into the meat mixture. Stir in the refired beans and set aside.
  • 3. Fill each cooked pasta shell with the beef mix. Coat an 9x13 inch baking dish with non stick spray and pour half of the remaining can of enchilada sauce evenly over the bottom. Place each stuffed shell into the baking dish and pour the remaining half of the enchilada sauce over the tops of the shells with the meat mix.
  • 4. Cover and bake for 20 minutes then remove dish from oven and sprinkle the jack cheese on top of the shells. Bake another 5 minutes until the cheese melts. Serve and enjoy! ***I served this with garlic toast and asparagus.

SPICY ENCHILADA-STUFFED SHELLS



Spicy Enchilada-Stuffed Shells image

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

24 jumbo pasta shells, uncooked
1/2 lb. extra-lean ground beef
1/2 lb. Mexican chorizo
1 can (10 oz.) red enchilada sauce
1 cup TACO BELL® Thick & Chunky Mild Salsa
1 can (15 oz.) pinto beans, rinsed
1 pkg. (8 oz.) KRAFT Shredded Jalapeño Cheese, divided

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

SPICY ENCHILADA-STUFFED SHELLS



Spicy Enchilada-Stuffed Shells image

How to make Spicy Enchilada-Stuffed Shells

Provided by @MakeItYours

Number Of Ingredients 7

24 Jumbo Pasta shells
1/2 lb Ground Beef
1/2 lb Italian sausage
1 can 10oz red enchilada sauce
1 cup Taco Bell Thick & Chunky Salsa
1 can 15 oz pinto beans rinsed
1 8oz shredded jalapeno cheese

Steps:

  • Cook Pasta
  • Brown hamburger and sausage
  • Mix enchilada sauce & salsa
  • Spray 9 x 13
  • Spread 1 cup sauce
  • Mix sauce & meat
  • Stir in beans and 1 cup of cheese
  • Drain Past
  • Fill with meat mixture
  • Place in Pan, top with cheese, & sauce
  • Bake 30 min

ENCHILADA-INSPIRED STUFFED SHELLS RECIPE BY TASTY



Enchilada-inspired Stuffed Shells Recipe by Tasty image

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 @MakeItYours

Number Of Ingredients 11

2 teaspoons oil
½ cup onion, diced
2 cloves garlic, minced
⅓ cup red bell pepper, diced
⅓ cup green bell pepper, diced
⅓ cup yellow bell pepper, diced
1 lb ground beef
1 tablespoon taco seasoning
1 lb jumbo shell, cooked
1 cup enchilada sauce
1 cup mexican blend cheese

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!

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