Skinny Chicken Enchilada Stuffed Pasta Shells
Ingredients
- 18 jumbo pasta shells, see shopping tips
- 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 tips
- ½ cup Light Mexican Blend cheese or light cheddar cheese
Instructions
- Preheat oven to 350 degrees. Coat a baking dish (about 11X 7 inches) with cooking spray. Set aside.
- Cook pasta shells according to package directions, 6-8 minutes, until soft and al dente. Drain and rinse with cold water.
- 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.
- 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.
- Cover with foil and bake for 30 minutes.
- This dish freezes great. I like to divide into single serving sizes and freeze for another meal or so.
Nutrition
Serving: 3stuffed shellsCalories: 304kcalCarbohydrates: 45gProtein: 23gFat: 6gSodium: 581mgFiber: 5gSugar: 4gBlue Smart Points: 5Green Smart Points: 8Plus Points: 8