Enchilada Stuffed Shells

Enchiladas are one of my favorite things to make so I was intrigued when I read the title of this recipe–it sounds so good–and something a little different.  And they turned out delicious!! One thing I really like about this recipe is that you can really adjust the flavor of the filling to exactly what you want-spicy or mild, beef or turkey or vegetarian even. I opted for ground turkey as I had some on hand.

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Enchilada Stuffed Shells

Ingredients:

  • 1 12 oz box jumbo pasta shells
  • 1 lb ground lean turkey
  • 2 10 oz cans enchilada sauce
  • 1 tsp dried minced onion
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 tsp cumin
  • 1/2 shallot
  • 1 clove garlic, smashed  to a pulp
  • chili powder to taste
  • coriander to taste
  • salsita sauce to taste
  • 1 16oz can fat-free refried beans
  • 2 cup freshly grated colby jack cheese

Instructions:

  1. Pre-heat the oven to 350.  Spray an 11×7 baking dish with non-stick spray and spread half of one of the cans of enchilada sauce on the bottom of the pan. Set aside. 
  2. Cook pasta shells as per box instructions. Rinse with cold water to stop cooking and set aside.
  3. In a large skillet over medium-high heat cook turkey. Drain excess fat, reduce heat to medium-low and stir in the onion, shallot and all of the spices.  When combined add one can of the enchilada sauce and the refried beans. Stir until thoroughly combined. Set aside.
  4. Using a tea or tablespoon fill each cooked pasta shell with the turkey mixture.  Place the filled shells filling side up next to each other in the baking dish until the dish is filled. It’s ok to smush them in a bit-they should be tightly set in the pan. You may have a few shells left over. Pour the remaining enchilada sauce over the top of the shells.
  5. Cover the pan with a sheet of foil and bake for 20 minutes. remove the foil, sprinkle with cheese, and return to oven for 10 more minutes.
  6. Serve either plain or with any toppings you’d like-sour cream, scallions etc..

This made about 20 shells but that # will depend on how much you fill the shells and how many you can stick into the pan.

I printed this recipe out years ago.  I don’t know who’s it is.

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