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  • Skinny Chicken Enchilada Stuffed Pasta Shells

    1 vote
    Skinny Chicken Enchilada Stuffed Pasta Shells
    Prep: 10 min Cook: 30 min Servings: 6
    by Skinny Kitchen with Nancy Fox
    299 recipes
    >
    Normally this is not what you picture when you think about enchiladas, right? I’m sharing a super fun twist, stuffing jumbo pasta shells with a yummy chicken enchilada filling! So easy and any leftovers freeze great, too. Each fiber rich serving has 304 calories, 6 grams of fat, 5 grams of fiber and 8 Weight Watchers POINTS PLUS.

    Ingredients

    • 18 jumbo pasta shells
    • 1 cup onions, chopped
    • 1 cup chicken breasts, cooked and diced (remove skin)
    • 1 cup fat-free cottage cheese
    • 1 (15 oz) can black beans, rinsed and drained
    • ½ cup fresh corn kernels, from the cob or frozen (about 1 cob)
    • 1 egg white
    • 1 teaspoon chili powder
    • ½ teaspoon ground cumin
    • Fresh ground pepper, to taste
    • 1 (10-12 oz) jar or can Enchilada Sauce
    • ½ cup Light Mexican Blend cheese or light cheddar cheese

    Directions

    1. Preheat oven to 350 degrees. Coat a baking dish (about 11X 7 inch) with cooking spray. Set aside.
    2. Boil pasta shells in water, 6-8 minutes until soft and al dente. Drain and rinse with cold water.
    3. In the meantime, on a microwave safe plate, cook onions in microwave for 2 minutes. In a large bowl, add onions, chicken, cottage cheese, beans, corn, egg white, chili powder, cumin, black pepper and ⅓ cup enchilada sauce. Mix well.
    4. Stuff each shell with about 3 tablespoons mixture. You should have enough to fill 18 shells. Place shells in baking dish. Pour remaining sauce all over stuffed shells. Sprinkle ½ cup cheese evenly over top of shells.
    5. Cover with foil and bake for 30 minutes.
    6. This dish freezes great. I like to divide into single serving sizes and freeze for another meal or so.
    7. Makes 6 servings, each serving 3 shells and a little sauce drizzled on top

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    Comments

    • ShaleeDP
      ShaleeDP
      Chicken and pasta... I love them!
      • Skinny Kitchen with Nancy Fox
        Skinny Kitchen with Nancy Fox
        SKINNY FACTS: for 1 serving (3 stuffed shells)
        304 calories, 6g fat, 23g protein, 45g carbs, 5g fiber, 581mg sodium, 4g sugar 




        Weight Watchers (old points) 6

        Weight Watchers POINTS PLUS 8




        Shopping Tips
        
Most supermarkets sell boxes of jumbo pasta shells. They are displayed in the pasta aisle. I used a brand called Barilla.

        For this recipe, I used 1 (12oz) bottle of Trader Joe’s Enchilada Sauce. I also did the skinny facts based on this 12 oz bottle. Or you could use 1 (10 oz) can of red enchilada sauce found at most supermarkets.

        For more skinny recipes, please join me at: http://www.skinnykitchen.com

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