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Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 318 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 14 servings (one shell per serving)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Description

Delicious Mexican Stuffed Shells featuring ground chicken sausage seasoned with chili and cumin, stuffed into jumbo pasta shells, smothered in enchilada sauce, and topped with melty cheddar and Monterey Jack cheese. Perfectly baked to golden perfection and served with fresh green onions, olives, and sour cream for a comforting and flavorful dinner.

Ingredients

Units Scale

Meat Mixture

  • 1 lb. ground chicken sausage
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • dash cayenne powder
  • 1 cup water
  • 4 oz. cream cheese (reduced fat preferred)

Pasta & Sauces

  • 14-16 jumbo pasta shells
  • 1.5 cups mild salsa
  • 1 cup enchilada sauce

Cheeses & Toppings

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Diced green onions for garnish
  • Optional: black olives and sour cream for serving

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
  2. Cook Sausage & Season: In a frying pan over medium heat, cook the ground chicken sausage until browned. Stir in chili powder, cumin, garlic powder, onion powder, cayenne powder, and water. Cook uncovered for about 20 minutes until the water has evaporated.
  3. Add Cream Cheese: Reduce heat to low, add cream cheese to the sausage mixture, cover, and simmer until the cheese melts completely. Stir well to combine and then set aside to cool.
  4. Cook Pasta Shells: Boil the jumbo pasta shells according to package directions until al dente. Drain and lay them out individually on a cutting board or baking sheet to prevent sticking.
  5. Prepare Baking Dish: Spray a 9″x13″ baking dish with non-stick spray and spread salsa evenly on the bottom.
  6. Stuff Shells: Fill each cooled pasta shell with the prepared sausage and cheese mixture and place them open side up in the baking dish.
  7. Add Sauce & Cheese: Pour enchilada sauce over the stuffed shells evenly, then sprinkle shredded cheddar and Monterey Jack cheese on top.
  8. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
  9. Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and begins to brown.
  10. Serve: Garnish with diced green onions and serve with optional black olives and sour cream alongside for a perfect finishing touch.

Notes

  • This recipe uses ground chicken sausage for a flavorful and lean protein option.
  • Ensure to lay cooked pasta shells separately to avoid them sticking together before stuffing.
  • Feel free to adjust spice levels according to your preference by modifying chili and cayenne quantities.
  • Leftovers can be stored in an airtight container refrigerated for up to 3 days.
  • Reheat in the oven to maintain texture and cheese meltiness.

Nutrition

  • Serving Size: 1 stuffed shell
  • Calories: 861 kcal
  • Sugar: 8 g
  • Sodium: 1662 mg
  • Fat: 31 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 1 g
  • Carbohydrates: 97 g
  • Fiber: 7 g
  • Protein: 47 g
  • Cholesterol: 128 mg

Find it online: https://emilyquickdinners.com/mexican-stuffed-shells-with-chicken-sausage-and-enchilada-sauce-recipe/