Skinny Chicken Enchilada Stuffed Pasta Shells

These Chicken Enchilada Stuffed Shells are filled with seasoned chicken, sharp cheddar and hearty black.



18 jumbo pasta shells, see shopping tip

1 cup onions, chopped

1 cup chicken breasts, cooked and diced (remove skin)

1 cup fat-free cottage cheese

1 (15 oz) can black beans, rinsed and drained

½ cup fresh corn kernels, from the cob or frozen (about 1 cob)

1 egg white

1 teaspoon chili powder

½ teaspoon ground cumin

Fresh ground pepper, to taste

1 (10-12 oz) jar or can Enchilada Sauce, see shopping tip

½ cup Light Mexican Blend cheese or light cheddar cheese


1. Preheat oven to 350 degrees. Coat a baking dish (about 11X 7 inch) with cooking spray. Set aside.

2. Cook pasta shells according to package directions, 6-8 minutes, until soft and al dente. Drain and rinse with cold water.

3. In the meantime, on a microwave safe plate, cook onions in microwave for 2 minutes. In a large bowl, add onions, chicken, cottage cheese, beans, corn, egg white, chili powder, cumin, black pepper and ⅓ cup enchilada sauce. Mix well.

4. Stuff each shell with about 3 tablespoons mixture. You should have enough to fill 18 shells. Place shells in baking dish. Pour remaining sauce all over stuffed shells. Sprinkle ½ cup cheese evenly over top of shells.

5. Cover with foil and bake for 30 minutes.

6. This dish freezes great. I like to divide into single serving sizes and freeze for another meal or so.

Makes 6 servings, each serving 3 shells and a little sauce drizzled on top


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