Enchilada Stuffed Shells are the ultimate comfort-meets-convenience dish that takes classic enchiladas up a notch. Picture tender jumbo pasta shells generously filled with savory, saucy chicken and melted cheese, all topped with tangy enchilada flavor and a fresh burst of cilantro. Easy enough for a weeknight dinner, yet impressive enough for gatherings—this recipe blends simple preparation with bold taste in about an hour. Your family or guests will fall head over heels for this fusion of Tex‑Mex hues and homestyle charm that’s as delicious as it is effortless. Satisfaction guaranteed, every single bite.
Why You’ll Love This Enchilada Stuffed Shells
With Enchilada Stuffed Shells, you get all the flavors of enchiladas—from the chili‑spiced sauce to the tender chicken and melty cheese—packaged in convenient jumbo pasta shells. The assembly is straightforward, and the result is always crowd‑pleasing. You can easily adapt it—add extra veggies, spice it up, or swap proteins. It’s perfect for feeding a group, meal prepping, or enjoying as comforting leftovers. Plus, using rotisserie chicken makes this recipe an absolute time‑saver without compromising any of the bold, festive flavor.
Ingredients
- Kosher salt
- 1 lb jumbo pasta shells
- 1 Tbsp olive oil
- ½ medium onion, finely chopped
- 1 garlic clove, minced
- Freshly ground black pepper
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 cups enchilada sauce
- 4.5 oz can diced green chiles
- 2 cups shredded rotisserie chicken
- 2 cups shredded Mexican cheese blend, divided
- 1 Tbsp chopped fresh cilantro, plus extra for garnish
- Sour cream, for drizzling (optional)
Step‑by‑Step: How to Make Enchilada Stuffed Shells
- Preheat and cook shells
- Preheat your oven to 350 °F (175 °C).
- Boil the jumbo shells in salted water according to package directions until they are al dente. Drain well.
- Make the flavorful sauce base
- In a large skillet or saucepan, heat 1 Tbsp olive oil over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent, roughly 7 to 9 minutes.
- Add minced garlic; cook for about 1 minute until fragrant.
- Season with chili powder, cumin, salt, and freshly ground black pepper.
- Pour in the enchilada sauce and diced green chiles. Stir and bring to a simmer; let the mixture thicken slightly, around 5 minutes. Remove from heat.
- Prepare the stuffing mixture
- In a mixing bowl, combine the shredded rotisserie chicken with 1 cup of the prepared sauce, 1 cup of cheese, and 1 Tbsp chopped cilantro. Season with salt and pepper, and mix until everything is well coated and evenly distributed.
- Assemble and bake
- Spread a thin layer of the sauce across the bottom of a large casserole dish.
- Spoon the chicken and cheese filling into each shell, then neatly line them up over the layer of sauce.
- Spoon the remaining sauce evenly over the assembled shells.
- Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake and garnish
- Bake for about 30 minutes, until the cheese is bubbly and everything is heated through.
- Remove from the oven and let cool slightly. Garnish with chopped cilantro and drizzle with sour cream before serving.
Helpful Tips
- Cook pasta al dente to prevent your shells from becoming mushy during baking.
- Let the sauce simmer long enough to thicken—this helps it cling to the filling and pasta better.
- Don’t skip draining the shells well; excess water can make the casserole soupy.
- Switch up your cheese blend—mild cheddar, Monterey Jack, or even pepper jack give distinct flavor profiles.
- Make ahead tip: You can assemble in advance, cover tightly, refrigerate, and then bake when you’re ready. If baking directly from the refrigerator, extend the baking time by a few minutes to ensure it’s heated through.
Substitutions And Variations
- Protein swaps: Use shredded beef, carnitas, black beans (for a vegetarian option), or crumbled chorizo.
- Spice level adjustments: Add chopped jalapeños, chipotle in adobo, or increase chili powder for heat. Reduce the chili powder or omit green chiles for a milder flavor.
- Cheese variations: Pepper Jack adds heat, Colby Jack adds creaminess, or use a Mexican melty cheese blend for authenticity.
- Sauce variations: Try green enchilada (verdes) or homemade red sauce to alter the flavor profile.
- Extra veggies: Mix in corn, diced bell peppers, or spinach into the chicken mixture for added texture and nutrition.
- Vegetarian option: Omit the chicken and substitute with black beans, lentils, or a medley of roasted veggies such as bell peppers, zucchini, and mushrooms.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. To reheat, cover and warm in a 350 °F oven until hot, or microwave individual servings for a quicker option.
- Freezing: Assemble in a freezer-safe dish, cover well, and freeze up to 2 months. Thaw overnight in the fridge, then bake at 350 °F for about 40 minutes—or until hot and bubbly.
Nutritional Information
| Component | Estimated Value per Serving |
|---|---|
| Calories | ~450–550 kcal |
| Protein | ~25–30 g |
| Carbohydrates | ~35–40 g |
| Fat | ~20–25 g |
| Saturated Fat | ~10–12 g |
| Sodium | Moderate to high (enchilada sauce and cheese may contribute) |
| Fiber | ~2–4 g (depending on shell size and chicken portion) |
To lighten it up, consider using low-fat cheese, chicken breast, or whole‑wheat pasta shells.
Serving Suggestions
- Pair with chilled Mexican street corn salad (elote), Spanish rice, or a black bean and corn salsa for complementary flavors.
- Serve with lime wedges for a bright citrusy finish.
- Cool side dishes like a simple green salad or guacamole-tomato salad provide freshness and balance to the rich casserole.
- Toppings: offer diced avocado, sliced green onions, hot sauce or salsa, and extra sour cream.
Frequently Asked Questions About Enchilada Stuffed Shells
Can I freeze the stuffed shells before baking?
Yes! You can prepare the dish through the assembly stage, cover it tightly, and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight, then bake at 350 °F for around 40 minutes or until heated through and bubbly.
How can I make this vegetarian?
Omit the chicken and substitute with black beans, lentils, or a medley of roasted veggies such as bell peppers, zucchini, and mushrooms. Adding extra cheese and cilantro ensures it stays rich and flavorful.
Can I make this gluten‑free?
Absolutely—just look for gluten‑free jumbo pasta shells and ensure your enchilada sauce and spices are certified gluten‑free.
How spicy is this dish? Can I make it milder or hotter?
By default, it offers moderate Tex‑Mex heat from the chili powder and green chiles. For milder flavor, reduce or omit the spices and chiles. To up the heat, add chopped jalapeños, chipotle peppers in adobo, or use a hotter enchilada sauce.
Conclusion
I hope you absolutely enjoy making and devouring these Enchilada Stuffed Shells as much as I do—they combine bold, comforting flavors with simplicity in a way that feels both festive and effortless. It’s one of those dishes that brings immediate smiles to the table, whether you’re feeding a hungry family, hosting friends, or prepping for the week ahead. May your kitchen be filled with sizzling aroma, cheesy indulgence, and happy mealtime chatter. Thanks so much for trying this recipe—I’m thrilled to have you as part of our food-loving community. Wishing you a flavorful and joyful cooking journey—enjoy every cheesy, saucy bite!
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Enchilada Stuffed Shells
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
These Enchilada Stuffed Shells bring together everything you love about enchiladas and pasta in one cheesy, saucy, crowd-pleasing bake.
Ingredients
1 lb jumbo pasta shells
1 Tbsp olive oil
½ medium onion, finely chopped
1 garlic clove, minced
1 tsp chili powder
1 tsp ground cumin
Kosher salt and black pepper, to taste
2 cups enchilada sauce
4.5 oz can diced green chiles
2 cups shredded rotisserie chicken
2 cups shredded Mexican cheese blend, divided
1 Tbsp chopped fresh cilantro, plus more for garnish
Sour cream, for drizzling (optional)
Instructions
- Preheat and cook shells
- Preheat your oven to 350 °F (175 °C).
- Boil the jumbo shells in salted water according to package directions until they are al dente. Drain well.
- Make the flavorful sauce base
- In a large skillet or saucepan, heat 1 Tbsp olive oil over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent, roughly 7 to 9 minutes.
- Add minced garlic; cook for about 1 minute until fragrant.
- Season with chili powder, cumin, salt, and freshly ground black pepper.
- Pour in the enchilada sauce and diced green chiles. Stir and bring to a simmer; let the mixture thicken slightly, around 5 minutes. Remove from heat.
- Prepare the stuffing mixture
- In a mixing bowl, combine the shredded rotisserie chicken with 1 cup of the prepared sauce, 1 cup of cheese, and 1 Tbsp chopped cilantro. Season with salt and pepper, and mix until everything is well coated and evenly distributed.
- Assemble and bake
- Spread a thin layer of the sauce across the bottom of a large casserole dish.
- Spoon the chicken and cheese filling into each shell, then neatly line them up over the layer of sauce.
- Spoon the remaining sauce evenly over the assembled shells.
- Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake and garnish
- Bake for about 30 minutes, until the cheese is bubbly and everything is heated through.
- Remove from the oven and let cool slightly. Garnish with chopped cilantro and drizzle with sour cream before serving.
Notes
To save time, prep the filling ahead and refrigerate. Bake straight from fridge with added time. Swap chicken for beans or veggies for a meatless version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2–3 stuffed shells
- Calories: ~500 kcal
- Carbohydrates: ~38 g
- Protein: ~28 g