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Enjoy San Joaquin Valley Living

Stuffed Shells Enchiladas

Apr 24, 2017 11:00AM ● By Lana Granfors

What's Cookin'

By Lana Granfors
Photo by Kara Stewart
May 2017

Want enchiladas, but you don’t have tortillas? Check your pantry for pasta shells. This is a fun and different preparation, and the presentation is unexpected. Using rotisserie chicken and canned corn and beans makes this a very quick, easy meal for dinner.  It is great for busy work nights and perfect for those busy potlucks on the calendar.  This recipe is also easy to make as a vegetarian recipe - just omit the chicken.


Stuffed Shells Enchiladas

Yield: 8-10 servings


20 jumbo dried pasta shells 

1 cup cooked, shredded chicken (rotisserie chicken works great)

1 15-oz. can black beans, drained and rinsed

1 15-oz. can whole kernel corn, drained and rinsed

¼ cup chopped cilantro, more for garnish

1 T chili powder 

½ tsp. garlic powder 

1 tsp. ground cumin

1 tsp. salt

½ tsp. pepper

½ tsp. paprika

¾ cup sour cream 

2 cups grated cheddar cheese (2 oz. for stuffing, remaining for topping)

2 cups grated Monterey or Pepper Jack cheese
(2 oz. for stuffing, remaining for topping)

2 cups green or red enchilada sauce, use homemade or store bought


Prep time: 20 minutes

Bake time: 25-30 minutes

Total time: 45-50 minutes


STEP 1: Pre-heat your oven to 350 degrees. Bring a large pot of water to a boil. Add shells and cook for 9 minutes. While the shells cook, spray a baking dish with a nonstick spray and prepare a large bowl of iced water. Once shells are cooked, drain with slotted spoon and place in the bowl of iced water to chill. Once chilled, drain and place the shells in the baking dish.  Drizzle with a bit of olive oil and set aside.    

STEP 2: In a large bowl, combine the chicken, 2 oz. each of both the cheddar and the Monterey Jack cheeses, and the remaining ingredients up to the sauce. Using a fork, gently mix ingredients with the cheese and spices until incorporated.

STEP 3: Divide filling and spoon into each of the cooked pasta shells, carefully placing back into the baking dish. Repeat process to fill the remaining shells.  

STEP 4: Pour enchilada sauce liberally over stuffed shells, top with remaining grated cheese and place into the oven. Bake for 25-30 minutes or until sauce is bubbly and cheese is melted. Serve with garnishes.