Why You’ll Love This Recipe

This recipe combines the comfort of pasta with the zesty, savory flavors of chicken enchiladas, making it a perfect fusion dish. The stuffed shells are filled with seasoned chicken, cheese, and a creamy sauce, all wrapped in tender pasta shells and topped with enchilada sauce and melted cheese. It’s an incredibly satisfying and hearty dish that’s easy to prepare and makes great leftovers. Plus, it’s a fun and unique way to enjoy the flavors of enchiladas without the traditional rolled tortillas!

Ingredients

12-14 jumbo pasta shells
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup shredded cheddar cheese (or Mexican cheese blend)
1/2 cup cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning (or homemade seasoning)
1/2 cup green onions, chopped
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded mozzarella cheese (optional, for topping)
Fresh cilantro, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta shells: Cook the jumbo pasta shells according to the package instructions. Drain and set aside to cool slightly, so they are easier to handle when filling.
Prepare the filling: In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, taco seasoning, cheddar cheese, and green onions. Stir until the mixture is smooth and well combined.
Stuff the shells: Preheat the oven to 375°F (190°C). Stuff each cooked pasta shell with the chicken mixture, pressing gently to ensure they are filled evenly. Place the stuffed shells in a greased 9×13-inch baking dish.
Top with sauce: Pour the enchilada sauce evenly over the stuffed shells, ensuring they are all covered. Sprinkle the shredded mozzarella cheese on top (if using).
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. If you want the cheese to be golden brown, remove the foil during the last 5 minutes of baking.
Garnish and serve: Once the shells are baked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving for a burst of color and flavor.

Servings and Timing

Servings: This recipe makes about 4-6 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Vegetarian Version: Replace the chicken with black beans, refried beans, or a mix of sautéed vegetables like bell peppers, zucchini, and corn for a vegetarian-friendly option.
Spicy Version: Add diced jalapeños or a pinch of chili flakes to the filling or sprinkle some hot sauce over the stuffed shells for extra heat.
Add Extra Cheese: For an even cheesier dish, add a layer of cheese between the shells and the sauce or sprinkle more cheese on top before baking.
Use a Different Protein: Ground turkey, beef, or even shredded pork can be used instead of chicken for a different flavor profile.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. If reheating from the fridge, cover with foil to retain moisture.

FAQs

1. Can I use regular pasta shells instead of jumbo shells?

Jumbo shells are ideal for stuffing, but if you only have regular pasta shells on hand, you can use them. Just make sure they are large enough to hold the filling or consider using manicotti shells as a substitute.

2. Can I make this recipe ahead of time?

Yes! You can prepare the stuffed shells up to a day ahead and store them in the refrigerator, covered, before baking. Just bake them as directed when you’re ready to serve.

3. Can I freeze Chicken Enchilada Stuffed Pasta Shells?

Yes, you can freeze the assembled shells before baking. Simply cover the baking dish with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding extra time if needed.

4. Can I use homemade enchilada sauce?

Absolutely! Homemade enchilada sauce will give this dish an extra layer of flavor. Feel free to use your favorite recipe or try one of the many delicious options available online.

5. Can I add more veggies to the filling?

Yes! You can add sautéed vegetables like bell peppers, onions, or spinach to the chicken mixture for extra flavor and nutrition.

6. Can I use other cheeses in the filling?

Yes, you can substitute the cheddar with other cheeses like Monterey Jack, Colby, or pepper jack for different flavors. You can even mix cheese varieties for a richer filling.

7. Can I make this dish spicy?

For a spicier version, you can add diced jalapeños to the filling or sprinkle some chili powder, cayenne pepper, or hot sauce on top of the stuffed shells before baking.

8. How do I make this dish gluten-free?

To make this dish gluten-free, simply use gluten-free pasta shells and ensure that your enchilada sauce and taco seasoning are gluten-free.

9. Can I make the filling without sour cream or cream cheese?

Yes, you can substitute the sour cream and cream cheese with Greek yogurt for a lighter version. If you want to keep the creamy texture, you can also use a dairy-free cream cheese alternative for a vegan option.

10. How do I prevent the pasta shells from sticking together?

After cooking the shells, rinse them with cold water and spread them out on a tray or sheet pan to cool slightly before stuffing them. This will help prevent them from sticking.

Conclusion

Chicken Enchilada Stuffed Pasta Shells are a unique, comforting, and flavorful twist on two classic dishes. With a delicious chicken and cheese filling, topped with zesty enchilada sauce and melted cheese, it’s a meal that will satisfy your family and friends every time. Whether you’re making it for a cozy dinner, special occasion, or meal prep, this recipe is sure to become a staple in your kitchen. Enjoy the cheesy goodness and the perfect combination of Mexican and Italian flavors in every bite!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use regular pasta shells instead of jumbo shells?

2. Can I make this recipe ahead of time?

3. Can I freeze Chicken Enchilada Stuffed Pasta Shells?

4. Can I use homemade enchilada sauce?

5. Can I add more veggies to the filling?

6. Can I use other cheeses in the filling?

7. Can I make this dish spicy?

8. How do I make this dish gluten-free?

9. Can I make the filling without sour cream or cream cheese?

10. How do I prevent the pasta shells from sticking together?

Conclusion

Chicken Enchilada Stuffed Pasta Shells

Ingredients

Instructions

Notes

Nutrition