Stuffed Mexican Shells

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Stuffed Mexican Shells

4.8 of 5 (45)
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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
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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.

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Member Ratings For This Recipe



  • 3 of 3 people found this review helpful
    Loved this! But did my own version, 2 cans of canned chicken & red enchilada sauce. So easy! - 10/12/10

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  • Incredible!
    3 of 7 people found this review helpful
    i am going to add them to my food planer they look so good and are a change form the old mexican food that i make.. - 8/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    Holy Moly, these were delicious!!! We are some pansies when it comes to spiciness, so next time I think I'll only use 1 can of Rotel, plus one can of regular diced tomatoes. These are brilliant. Makes a HUGE batch, I had leftovers for lunch for a few days. - 1/25/14

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  • Very Good
    1 of 1 people found this review helpful
    The rotel caused it to be a little spicy. Recipe could have been shortened by using salsa instead of canned tomatoes and chopping onions etc. Made a ton! Good flavor! - 11/2/11

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  • Very Good
    1 of 1 people found this review helpful
    The whole family loved it and that hardly ever happens! - 4/6/11

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