Skinny Chicken Enchilada Stuffed Pasta Shells



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



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



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