Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe

If you love cozy comfort food with a zesty twist, you’re going to absolutely adore this Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe. It’s like all your favorite Mexican flavors met creamy pasta shells for a party in your mouth! When I first tried this recipe, I couldn’t believe how perfectly the spiced chicken sausage and gooey cheese melded with the enchilada sauce – it just hits all the right notes for a weeknight dinner or casual get-together. Stick around because I’ll walk you through every step so you can nail it that first time (and every time) at home.

this Recipe

Ingredients You’ll Need

Getting your ingredients right is key here because the layers of flavor depend on each component doing its job. The jumbo shells are like tiny bowls ready for a filling fiesta, and the chicken sausage brings a healthier protein punch without sacrificing that hearty taste.

• Ground Chicken Sausage: I recommend a mild or lightly spiced variety—too much heat can overwhelm the delicate flavors.
• Chili Powder: Adds warmth and classic smokiness—fresh powder makes all the difference.
• Cumin: A pinch unlocks an earthy undertone that’s crucial for authentic Mexican flavor.
• Garlic Powder: Convenient for a steady garlic kick without hot spots.
• Onion Powder: Builds background depth and complements the garlic.
• Cayenne Powder: Use sparingly unless you like it extra spicy!
• Water: Helps the spices integrate and prevents the sausage from drying out.
• Cream Cheese (Reduced Fat): Gives the filling a creamy texture that melts beautifully into the meat.
• Jumbo Pasta Shells: These big shells are perfect for stuffing—they hold just the right amount of filling.
• Mild Salsa: A gentle tomato base that keeps the dish moist and flavorful.
• Enchilada Sauce: The star sauce for smothering the shells—shop for one with balanced spice and smokiness.
• Cheddar Cheese: Sharpness that’s key to a flavorful topping.
• Monterey Jack Cheese: Melts perfectly and adds creamy goodness.
• Diced Green Onions: Adds freshness and crunch as a finishing touch.
• Optional Toppings (Olives and Sour Cream): Great for adding tang and briny contrast.

Variations

I’ve played around with this recipe plenty, and I encourage you to make it your own! Whether it’s switching up the sausage or adding a kick of heat, tweaking things here and there keeps this meal interesting.

• Make it Vegetarian: I once made a version swapping the sausage for sautéed bell peppers, zucchini, and black beans – still delicious, just a little lighter.
• Spice it Up: Adding chopped jalapeños or a spicier enchilada sauce is great when I want a little heat in the house.
• Cheese Swap: Pepper jack or even queso fresco can give a new flavor twist if you want to experiment.
• Use Turkey Sausage: For a leaner protein option without much flavor compromise, turkey sausage works well.

How to Make Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe

Step 1: Cook Your Chicken Sausage Filling to Flavor Perfection

Start by browning the ground chicken sausage in a frying pan over medium heat. As it starts to brown, sprinkle in the chili powder, cumin, garlic powder, onion powder, and just a dash of cayenne powder for subtle warmth. Pour in the cup of water and cook uncovered for about 20 minutes until the water evaporates—this intensifies the flavors and cooks the spices right into the meat. Then stir in the cream cheese, cover the pan, and let it simmer just until the cheese melts and blends in completely. The mixture should be creamy, savory, and perfectly saucy. Set it aside to cool while you prep the pasta shells.

Step 2: Perfectly Cook Your Jumbo Pasta Shells

Boil the jumbo pasta shells following package instructions but don’t overcook—they’ll keep cooking when baked. Drain and spread the shells out individually on a cutting board or baking sheet to avoid sticking. It’s a small extra step but prevents a big sticky mess later on!

Step 3: Assemble the Shells for Baking

Preheat your oven to 350°. In your 9″x13″ baking dish (sprayed with non-stick spray), pour the mild salsa evenly on the bottom as a flavorful base. Grab each shell and stuff it generously with the cooled chicken sausage mixture, then place the shells seam-side up in the pan. Once all shells are nestled in, cover them with enchilada sauce, making sure every shell gets a good coat. Finally, sprinkle both the cheddar and Monterey Jack cheeses evenly on top, building that gooey, golden cheese crust we all dream of.

Step 4: Bake and Brown to Perfection

Cover the dish with foil and bake for 30 minutes. After that, remove the foil and bake an additional 10 to 15 minutes uncovered until the cheese is bubbly and starts to turn golden brown. You’ll know it’s ready when your kitchen smells like a smoky, cheesy fiesta! Let the shells sit for a few minutes before serving to firm up just a bit.

How to Serve Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe

Garnishes

I love sprinkling diced green onions on top because they add a fresh pop of flavor and color. Adding sliced black olives brings a salty touch, and a dollop of cool sour cream balances the heat and melting cheese perfectly—these finishing touches really elevate the dish.

Side Dishes

We often pair this with a simple cilantro lime rice or a fresh corn salad for extra brightness. If you want more veggies, a crunchy jicama slaw or roasted Mexican street corn (elote) fits the bill beautifully.

Creative Ways to Present

For dinner parties, I serve the stuffed shells on a platter garnished with fresh cilantro leaves and lime wedges. You can arrange the shells in nested rows for a colorful presentation and even drizzle extra enchilada sauce artistically around the plate for a restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I find the flavors actually meld more overnight, making lunch the next day a total delight (if there’s any left over!).

Freezing

I’ve frozen fully assembled and unbaked stuffed shells in a foil pan wrapped tightly with plastic wrap and foil for up to 2 months. When you’re ready to bake, just pop them in the oven covered with foil and add additional baking time to heat through before uncovering to brown the cheese.

Reheating

Reheat leftovers covered with foil in a 350° oven until hot (about 20 minutes). This prevents the pasta from drying out while keeping the cheese melty and delicious. Microwave works too but can make the shells a bit softer.

FAQs

Final Thoughts

This Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe has become one of my go-to dishes when I want comfort food with a little Southwest flair. My family can’t get enough of the creamy filling and perfectly melty cheese topping all wrapped up in those giant pasta shells. Trust me, once you try this recipe, you’ll be making it again and again. I honestly love sharing it because it feels like a hug on a plate that anyone can make from scratch! Give it a whirl—I’m betting it’ll become a favorite in your home too.

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