Stuffed Mexican Shells
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Stuffed Mexican Shells calories by ingredient
Introduction
Carly Rules...My coworker had an awesome recipe that I wanted to try...but of course had to change it up to lower the fat...since I gain 5 pounds just LOOKING at food...These work out to be 1.5 WW point per shell or 3 points per serving (2 shells). Carly Rules...My coworker had an awesome recipe that I wanted to try...but of course had to change it up to lower the fat...since I gain 5 pounds just LOOKING at food...
These work out to be 1.5 WW point per shell or 3 points per serving (2 shells).
Number of Servings: 15
Ingredients
-
1/2 onion chopped
1 tbs minced garlic
1 20 oz pkg Jennie O extra lean ground turkey breast
1 8 oz pkg fat free cream cheese
2 cans Rotel tomatoes (lime and cilantro)
2 cans Old El paso Green Enchelada sauce
1 pkg Jumbo Pasta shells ( I used Barilla)
1 pkg taco seasoning
1 tsp ground cumin (optional)
1 tsp ground corriander (optional)
1 tsp cajun seasoning (optional)
1 pkg Kraft Fat Free Shredded Cheddar
Directions
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.
Member Ratings For This Recipe
-
AMYLOVESTZU
-
MAMA2JESS
-
DENICJ
-
SGRAY84
-
GR8MOM22BOYZ
