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5 from 1 vote

Chicken Enchilada Stuffed Shells

Chicken enchilada stuffed shells are stuffed full of a cheesy creamy chicken mixture, and topped with enchilada sauce and more cheese! 
Servings: 8


  • 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

Optional Toppings:

  • 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.