chicken enchilada stuffed shells

Chicken Enchilada Stuffed Shells

Oh man, these stuffed shells were so easy to make. I had some leftover chicken from a dinner earlier in the week that I shredded up to make this dish even easier to bring together.

slightly adapted from Emily Bites



  • 16 oz tomato sauce
  • 2 tsp white wine vinegar
  • 3 garlic cloves, minced
  • 3 tsp chili powder
  • 1 tsp ground cumin
  • 2 tsp oregano
  • 1/2 tsp sugar
  • 1 Tbsp olive oil
  • 1 onion,  chopped
  • 1 1/2 lbs cooked chicken, shredded
  • 24 jumbo pasta shells
  • 10 oz can of Enchilada sauce (I used mild)
  • 15 oz can of black beans,  drained and rinsed
  • 6 oz reduced, fat-free sharp cheddar cheese, shredded


  1. Preheat oven to 350°. Lightly spray 9 x 13 baking dish with cooking spray,  set aside.
  2. Prepare shells according to box. When done cool shells.
  3. In medium bowl, mix together the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar until combined.
  4. In a large skillet,  bring oil to medium-high heat. Add the chopped onions and saute until translucent,  a few minutes.
  5. Add tomato sauce mix and chicken, cook for 5 minutes.
  6. Add in the enchilada sauce and mix well. Cook for 3 minutes.
  7. Add in the beans and cook for 5 more minutes.
  8. Using the chicken mixture, stuff cooled pasta shells and place in baking dish.
  9. Pour the remaining chicken mixture over the stuffed shells.
  10. Sprinkle cheese evenly over the shells.
  11. Place shells in oven and bake for 30 minutes until the dish is heated through and cheese is melted.
  12. Let stand for 5 minutes to cool.

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