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
WW SmartPoints
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

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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


  • 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


  • 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.


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!

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