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
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
SUPER SPICY STUFFED SAUSAGE SHELLS
These stuffed shells are amazing! These are a staple in our house. Serve with a salad and fresh garlic bread for a great complete meal.
Provided by Super San Mateo Che
Categories Pasta Shells
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cook pasta according to package instructions.
- While pasta is cooking, cook chopped sausage until browned and cooked thoroughly inside.
- In a large mixing bowl, combine all remaining ingredients except marinara sauce(reserve 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese). Add salt and pepper to taste. Add cooked sausage to mixture.
- Drain pasta when it is al dente.
- Pour about 1/2 cup of the marinara sauce in the bottom of a 9x12 baking pan.
- Pick up one shell at a time and carefully stuff 1-2 tablspoons of the mixture into the shell. Place the stuffed shells next to one another inside the baking dish.
- Pour the remaining marinara sauce all over the tops of the stuffed shells.
- Cover dish with foil and bake approximately 40 minutes or until the sauce is bubbling.
- In the remaining 5 minutes, sprinkle remaining 1/2 cup mozzarella cheese and 1/2 parmesan cheese on top.
- Serve hot!
Nutrition Facts : Calories 765.1, Fat 50.2, SaturatedFat 21.3, Cholesterol 152.8, Sodium 2071.7, Carbohydrate 35.6, Fiber 1.6, Sugar 14.2, Protein 41.6
BEEF ENCHILADAS WITH SPICY RED SAUCE
Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal.
Provided by Vickie Boozer
Categories World Cuisine Recipes Latin American Mexican
Time 2h35m
Yield 4
Number Of Ingredients 26
Steps:
- To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
- Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
- While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
- Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
- Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.
Nutrition Facts : Calories 828.9 calories, Carbohydrate 58.4 g, Cholesterol 145.8 mg, Fat 46.9 g, Fiber 7.3 g, Protein 45.2 g, SaturatedFat 24.2 g, Sodium 2485.6 mg, Sugar 11.2 g
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