Best 5 Enchilada Stuffed Shells Recipes

ENCHILADA STUFFED SHELLS RECIPE BY TASTY

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!

ENCHILADA STUFFED SHELLS

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.

ENCHILADA-INSPIRED STUFFED SHELLS RECIPE BY TASTY

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!

ENCHILADA STUFFED SHELLS

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

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.