Skinny Chicken Enchilada Stuffed Pasta Shells

Normally this is not what you picture when you think about enchiladas, right? I’m sharing a super fun twist, stuffing jumbo pasta shells with a yummy chicken enchilada filling! So easy and any leftovers freeze great, too. Each fiber-rich serving has 304 calories, 6 grams of fat and 5 grams of fiber.
Skinny Chicken Enchilada Stuffed Pasta Shells

Helpful Tips About this Recipe

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

Shopping Tips
Most supermarkets sell boxes of jumbo pasta shells. They are displayed in the pasta aisle. I used a brand called Barilla.
For this recipe, I used 1 (12 oz.) bottle of Trader Joe’s Enchilada Sauce. I also did the skinny facts based on this 12 oz. bottle. Or you could use  1 (10 oz.) can of red enchilada sauce found at most supermarkets.

WW Freestyle SmartPoints
5-Blue
WW SmartPoints
8-Green
WW POINTS PLUS
8
 
SKINNY FACTS: for 1 serving (3 stuffed shells)
304 calories, 6g fat, 23g protein, 45g carbs, 5g fiber, 581mg sodium, 4g sugar
FACTS: for Freestyle SmartPoints
190 calories, 0g sat fat, 11g protein, 3g sugar

 

Skinny Chicken Enchilada Stuffed Pasta Shells

Skinny Chicken Enchilada Stuffed Pasta Shells

No ratings yet
Prep Time 15 minutes
Bake Time: 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian, Mexican
Servings 6
Calories 304 kcal

Ingredients
  

  • 18 jumbo pasta shells, see shopping tips
  • 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 tips
  • ½ cup Light Mexican Blend cheese or light cheddar cheese

Instructions
 

  • Preheat oven to 350 degrees. Coat a baking dish (about 11X 7 inches) with cooking spray. Set aside.
  • Cook pasta shells according to package directions, 6-8 minutes, until soft and al dente. Drain and rinse with cold water.
  • 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.
  • 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.
  • Cover with foil and bake for 30 minutes.
  • This dish freezes great. I like to divide into single serving sizes and freeze for another meal or so.

Nutrition

Serving: 3stuffed shellsCalories: 304kcalCarbohydrates: 45gProtein: 23gFat: 6gSodium: 581mgFiber: 5gSugar: 4gBlue Smart Points: 5Green Smart Points: 8Plus Points: 8
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating