Stuffed Mexican Shells
- Number of Servings: 15
Ingredients
Directions
1/2 onion chopped1 tbs minced garlic1 20 oz pkg Jennie O extra lean ground turkey breast1 8 oz pkg fat free cream cheese2 cans Rotel tomatoes (lime and cilantro)2 cans Old El paso Green Enchelada sauce1 pkg Jumbo Pasta shells ( I used Barilla)1 pkg taco seasoning1 tsp ground cumin (optional)1 tsp ground corriander (optional)1 tsp cajun seasoning (optional)1 pkg Kraft Fat Free Shredded Cheddar
Preheat oven to 325 degrees. Get large pot of water to rolling boil and add shells. While shells are cooking, spray skillet with a bit of no fat cooking spray and add chopped onions and garlic. Cook for a bit until starting to soften, then add ground turkey, and optional spices if you have them. Cook through until no longer pink then add 1 whole can Rotel with juice, drain second can well and add to pan. Add Taco seasoning and bring to a rolling boil. Add cream cheese and stir until melted and well blended. Turn filling off. When shells done cooking, remove from heat and rinse under cold water until ok to handle. Add half a can of enchelada sauce to bottom of 9x13 pan. Fill shells ( I could only fit 30 into my casserole) with turkey mixture and place in casserole. Top shells with remaining can and a half of enchilada sauce. Then top with cheese. Cover with foil and bake about 25 min until heated through and cheese melted.
Number of Servings: 15
Recipe submitted by SparkPeople user BONFIRE8171.
Number of Servings: 15
Recipe submitted by SparkPeople user BONFIRE8171.
Nutritional Info Amount Per Serving
- Calories: 166.6
- Total Fat: 1.4 g
- Cholesterol: 17.0 mg
- Sodium: 698.3 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 1.5 g
- Protein: 16.4 g
Member Reviews
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TURBO2789
These were very good and filling. My local markets didn't have fat free cream cheese or ff cheddar so I used 1/3 less fat cream cheese and reduced fat cheddar. I recalculated the recipe using the fatter options and it increased the recipe to 231 calories per serving. I will make them again. - 3/7/20