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Chicken & Bean Enchilada Stuffed Shells

Servings 6
Calories 361.33 kcal


  • 18 uncooked jumbo pasta shells
  • 12 oz uncooked ground chicken breast
  • 1 pkg Taco Seasoning Low Sodium
  • 2 oz Fat free cream cheese
  • 1 cup Green Chile Enchilada Sauce Medium
  • 1/2 C canned pinto beans drained & rinsed
  • 1 C reduced fat sharp cheddar
  • 1/2 C pico de gallo
  • 2 green onions sliced
  • 1 C chopped lettuce
  • 1 medium fresh tomato diced
  • 1 Tbsp cilantro minced


  1. Preheat oven to 375
  2. Spread 1/2 of enchilada sauce on bottom of foil lined 13x9 cake pan
  3. Prepare Pasta to Package Directions, al dente because they'll cook more in the oven
  4. While pasta is cooking, brown ground chicken and stir in Taco seasoning and cream cheese until
  5. melted together, remove from heat and set aside
  6. Drain & rinse pasta just a tiny bit so they don't stick.
  7. Gently fill each pasta shell with the meat & creamcheese mixture.
  8. When all shells are full and placed in the 13x9 pan, pour over rest of enchilada sauce and bake for 30 minutes at 375. Then sprinkle on cheese and bake for a few more minutes to melt.
  9. Top with chopped cilantro and pico de gallo before serving. Serve with shredded lettuce,
  10. diced onions and fresh tomato ‐ and some RF or FF Sour Cream if you have the points!