Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/pioneercookery.com/public_html/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the pinnacle domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/pioneercookery.com/public_html/wp-includes/functions.php on line 6114
Skinny Chicken Enchilada Stuffed Pasta Shells – Pioneer COOKERY

Skinny Chicken Enchilada Stuffed Pasta Shells

by on with No Comments

Ingredients

18 jumbo pasta shells, see shopping tip

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, see shopping tip

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. Cook pasta shells according to package directions, 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.

Makes 6 servings, each serving 3 shells and a little sauce drizzled on top

Nutrition Facts

for 1 serving (3 stuffed shells)
304 calories
6g fat
23g protein
45g carbs
5g fiber
581mg sodium
4g sugar

SmartPoints value : 7

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

Latest posts from