These chicken enchilada stuffed shells are super tasty, easy to make, and a favorite for the whole family!
Who else loves stuffed shells? They were a favorite of mine growing up, and I love that they’re so easy but always delicious! Considering how much we love mexican food around here, I figured it was high time I made a mexican-flavored version of our favorite stuffed shells. These chicken enchilada stuffed shells are super tasty, easy to make, and a favorite for the whole family!
I used a really similar creamy enchilada filling to the one I used in my green chili enchiladas, and it worked great with the pasta shells. Plus everything is delicious smothered in enchilada sauce and cheese, right? I made mine in two pie plates so I could freeze half the shells for another day, but the recipe makes enough for a 9 x 13 baking dish, if your family is bigger than mine. My eight year old absolutely loved these and said they’re her favorite new meal, which is pretty high praise. I think you’ll love them too!
Chicken Enchilada Stuffed ShellsPrint Recipe
- 1 box 12 ounces jumbo pasta shells
- 3 cups fresh spinach cooked and chopped
- 2 cups chopped cooked chicken
- 8 ounces cream cheese softened
- 1 can great northern beans rinsed and drained
- 1 4 ounce can diced green chilies
- 1 cup frozen corn
- 1 10 ounce can green enchilada sauce
- 1 cup shredded cheddar cheese divided (I used white cheddar)
- Preheat the oven to 350. Cook the pasta according to package directions. Drain and place on wax paper to cool. In a medium bowl, mix together the chicken, cream cheese, and two tablespoons of enchilada sauce, until well mixed. Gently mix in the spinach, beans, green chilies, corn, and 1/2 cup shredded cheese.
- Spread a few tablespoons of the enchilada sauce into the bottom of a 9 x 13 baking dish. Fill the shells with the chicken mixture (I used about a tablespoon of chicken mixture per shell) and place in the baking dish. When all the filling has been used, pour the remaining enchilada sauce over the top of the shells and sprinkle with the remaining cheese. Bake 25-30 minutes, or until the cheese is melted and the sauce is bubbling.