Easy to make and delicious, these Chicken Taco Stuffed Shells bring all the flavors of your favorite chicken taco into a new dish. Cheesy chicken is mixed up with taco fixings and stuffed into shells for one great meal. Chicken Taco Stuffed Shells is an easy dinner recipe that combines meat, cheese, and taco spices in a hearty baked pasta dish.
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Why chicken enchilada stuffed shells is awesome
- Done from start to finish in about an hour
- Taco flavors that everyone loves served up in a new way
- Can also make this dish using taco leftovers for taco Tuesdays
Ingredients
- jumbo pasta shells
- red enchilada sauce
- boneless skinless chicken breasts
- tomato sauce
- kidney beans or black beans
- corn
- shredded cheddar cheese
- Chili powder
- Cumin
- Oregano
- Olive oil
- Salt and pepper to taste
- Onion
- Garlic
See recipe card for quantities.
How to make Mexican stuffed shells
Preheat the oven to 350°F.
Heat the oil in a large sauce pan or skillet over medium heat. Add the onions and cook until they are transparent. Set aside.
Empty the can of tomato sauce into a large bowl and add diced garlic, cumin, chili powder and oregano.
Mix until well combined.
Add the can of enchilada sauce to the onions in the pan. Stir in tomato sauce mixture and add the chicken breasts to the pan. Cover and simmer for 20 minutes on medium/low heat until the chicken has reached an internal temperature of 165 F.
Cook 1 box of jumbo pasta shells according to directions on box.
When the chicken is cooked, shred the chicken. I use these shredding claws and they make shredded SO easy! Add the chicken to a medium bowl and add the beans and corn and combine.
Place a thin layer of the enchilada sauce mixture from the frying pan into a baking dish and spread it around the bottom of the pan. I use a 9x13 casserole dish.
Add the cooked pasta shells to the pan and stuff with the corn, bean and chicken mixture. Top each shell with enchilada sauce mixture from the frying pan.
Sprinkle shredded cheese over the top of the shells.
Bake in a 350 degree oven for 20 minutes
You can serve these stuffed pasta shells with tortilla chips and a side of guacamole.
This time-saving dish is ideal for busy weeknights. The chicken can be cooked in the slow cooker for a healthy and inexpensive alternative to take-out.
A delicious and quick dinner, these taco-inspired stuffed shells can be made in about 30 minutes.
Chicken Taco Stuffed Shells
Ingredients
- 1 box jumbo pasta shells 12 oz
- 1 can red enchilada sauce 10 oz
- 1 ½ lb boneless skinless chicken breasts
- 1 can tomato sauce 8 oz
- 1 can kidney beans 15 oz
- 1 cup shredded cheddar cheese
- 4 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 tbs Olive oil
- Salt and pepper to taste
- ½ Onion diced
- 1 Garlic clove minced
- 1 can corn 15 oz
Instructions
- Preheat the oven to 350°F.
- Heat the oil in a large sauce pan over medium heat. Add the onions and cook until they are transparent. Set aside.
- Empty the can of tomato sauce into a bowl and add diced garlic, cumin, chili powder and oregano. Mix until well combined.
- Add the can of enchilada sauce to the onions in the pan. Stir in tomato sauce mixture and add the chicken breasts to the pan. Cover and simmer for 20 minutes on medium/low heat until the chicken has reached an internal temperature of 165 F.
- Cook 1 box of jumbo pasta shells according to directions on box.
- When the chicken is cooked, shred the chicken. Add the chicken to a medium bowl and add the beans and corn and combine.
- Place a thin layer of the enchilada sauce mixture from the frying pan into the casserole dish and spread it around.
- Add the cooked pasta shells to the pan and stuff with the chicken, bean and corn mixture. Top each shell with enchilada sauce mixture from the frying pan.
- Top with shredded cheese.
- Bake in a 350 degree oven for 20 minutes.
Video
Notes
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
You can top this with chopped green onions, salsa, avocado or sour cream.
This recipe would work just as well with rotisserie chicken.
You can store these in an airtight container in the refrigerator for up to 3 days.
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Anita
These are so good and easy to prepare. And it makes a lot too, so definitely enough even for a big family.
Irena
Such a fun take on enchiladas but with pasta shells!!! I was also thinking this would be great with cannelloni pasta tubes.
Chris G.
Yes!! This dish combined two of my favorite things: pasta and tacos. I was really surprised at how well the flavors worked together. Thanks for sharing!
Kris
So easy, so good! My family loved it. Thank you!
Anjali
Love this twist on traditional stuffed shells!! It was easy to make and super satisfying for dinner!