Cream Cheese Stuffed Shell Enchiladas

Ingredients:

1 big can enchilada sauce (I use las palmas)

1 box large pasta shells

2 tubes chorizo (I’ve also used ground beef and ground turkey and seasoned with taco seasoning)

1 block cream cheese

Shredded Monterey Jack

Cilantro

Instructions:

Cook pasta until al dente
(you want the pasta a tad under cooked so it holds its shape and doesn’t get soggy)

When pasta is done run under cool water to stop then from cooking, this will also make them easier to handle

Brown your meat

Add as much cream cheese as you want (I used 3/4 block)

Pour enchilada sauce on the bottom of a baking pan

Once meat is cooked enough to scoop/handle stuff the shells with meat mixture

Pour remaining enchilada sauce over the shells

Add your shredded cheese

Cover pan with tin foil & bake 350° for 15min (or until cheese is melted)

Top with cilantro and serve

P/S: I drain the chorizo, and then add it back to the hot pan, then add the cream cheese and mix until it’s all melted

You can also add refried beans to the meat

Another option is shredded chicken, cream cheese, green chilies, and green enchilada sauce

Nutrition Information

Serving Size: 1 stuffed shell enchilada

Frequently Asked Questions:

Can I use a different type of meat or protein?

Yes, you can customize the recipe by using other proteins like ground beef, ground turkey, or even shredded chicken. Just make sure to season the meat according to your preference.

How much cream cheese should I use?

The recipe mentions using as much cream cheese as you want, with the example of using 3/4 block.

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You can adjust the amount based on your taste and desired creaminess.

Keep in mind that cream cheese adds richness, so start with a smaller amount and add more if needed.

Can I make this recipe ahead of time?

Yes, you can prepare the stuffed shells ahead of time and refrigerate them before baking.

When you’re ready to bake, just follow the instructions, but you may need to increase the baking time slightly since the dish will be cold.

Can I freeze the leftovers?

Enchiladas can be frozen, but keep in mind that the texture of pasta can change slightly after freezing.

If you plan to freeze the leftovers, it’s best to undercook the pasta slightly before assembling the dish.

After baking, allow the enchiladas to cool, then wrap them tightly and store in the freezer.

To reheat, bake from frozen at a slightly lower temperature until heated through.

Can I add other ingredients to the filling?

Absolutely! Feel free to get creative with the filling.

You can add sautéed vegetables like bell peppers, onions, or spinach for extra flavor and nutrients.

You could also incorporate black beans or corn for added texture and color.

Can I use a different type of pasta?

While the recipe calls for large pasta shells, you can experiment with other types of pasta, such as manicotti or jumbo pasta shells.

Just make sure they’re large enough to be stuffed and hold the filling.

Can I prepare the stuffed shells in advance?

Yes, you can assemble the stuffed shells ahead of time and refrigerate them until you’re ready to bake.

This is a convenient option for busy weeknights or when entertaining guests.

How do I prevent the shells from sticking together after cooking?

After cooking the pasta, be sure to run it under cool water as mentioned in the recipe.

This helps prevent the shells from sticking together and makes them easier to handle when stuffing.

Can I customize the filling?

Absolutely! While the recipe suggests using chorizo or other meats, you can personalize the filling by adding ingredients like sautéed vegetables, beans, or even different types of cheese.

This allows you to create a filling that matches your taste preferences.

Can I make a vegetarian version of this recipe?

Yes, you can make a vegetarian version by omitting the meat and using ingredients like beans, roasted vegetables, or meat alternatives.

Just ensure that the filling is flavorful and well-seasoned to compensate for the absence of meat.