Chicken enchilada stuffed shells are stuffed full of a cheesy creamy chicken mixture, and topped with enchilada sauce and more cheese!
Pin these Chicken Enchilada Stuffed Shells for later!
I love pasta! I was raised on eating it for dinner at least once a week, but it was almost always the traditional spaghetti, or somethings spaghetti carbonara. I was extra excited to celebrate national pasta day with my blogging friends – but instead of a traditional pasta dish, I decided to try chicken enchilada stuffed shells and they turned out amazing!
Chicken enchiladas are one of my favorite meals, definitely in my top 3 so I knew these chicken enchilada stuffed shells would be such a fun twist on two of my favorite dishes.
I adapted this recipe from my mexican stuffed shells recipe because those are such a hit at my house, as well as being popular in many readers homes – so I hope you like this new twist just as much!
These shells are stuffed full of a seasoned chicken, and cheese mixture. You’ll need some pre-cooked shredded chicken (a rotisserie chicken works great, or you can cook up some of your own chicken breasts and shred them) and mix it with cream cheese, cheddar cheese and taco seasoning. Stuff the mixture inside of your cooked jumbo shells. Top with your favorite enchilada sauce and cheese and bake up till you’ve got hot cheesy perfection!
Chicken Enchilada Stuffed Shells
- 21-24 jumbo shells
- 2 cups cooked and shredded chicken
- 1 TBS taco seasoning
- 4 oz cream cheese
- 2 1/2 cups shredded cheddar cheese (divided)
- 10 oz enchilada sauce
- Diced tomatoes
- Chopped Lettuce
- Chopped Cilantro
- Diced Olives
- Bring a large pot of water to boil. Cook your pasta shells according to package directions, about 10 minutes. Rinse shells.
- Preheat the oven to 350 degrees.
- Combine your shredded chicken, taco seasoning, cream cheese, and 1 cup cheddar cheese in a medium sized bowl. Stir to mix.
- Pour about half of the enchilada sauce into the bottom of a 9x13 pan.
- Stuff each shell with 1 heaping tablespoon of the chicken mixture and place into the pan.
- Repeat until all the shells and meat mixture are used.
- Pour remaining enchilada sauce over the top of the shells and spread evenly.
- Cover pan in foil and bake for 30 minutes.
- Remove foil, sprinkle remaining 1 1/2 cups shredded cheese over the top of the shells.
- Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Enjoy topped with diced tomatoes, lettuce, cilantro, etc.
Now, since its national pasta day, here are 25 more amazing pasta dishes from our own blog and our friends!
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Chicken Penne Pasta on Ashlee Marie
Quick and Easy Butter Garlic Noodles on Life Made Simple
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Creamy Pesto and Chicken Pasta on Jamie Cooks it Up!
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One Pot Chicken Enchilada Pasta
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Chicken Alfredo Stuffed Shells ( 25)
Zack Falzon says
Mexican food, I love it and your recipe is amazing.
Rocco Falzon says
Went to Mexico and loved the food, now just tried your recipe and it is literally the same. Mouth-watering!!!
You are missing the part about what to do with the other 1/2 package of enchilada sauce. I assume it goes on top and baked.
Aimee Berrett says
So sorry Lynda, I updated that!
Made these tonight and they got a thumbs up from my husband! Thanks for the recipe!
I have never tried Mexican but It looks lovely, maybe its times to try it 🙂
Sarah @Whole and Heavenly Oven says
Oh my goodness, I’m totally drooling over here, Aimee!! These shells are SO genius and I want these for dinner so badly tonight!!
Kara (Creations by Kara) says
Oh yum! I love chicken enchiladas, and I can’t wait to try this twist on them. I think they will be a hit with the entire family!
Aimee Berrett says
Thanks Kara! they were a huge hit at our house!
Anything Mexican is a hit at my house!