If you’re craving a comforting, cheesy dinner with a bit of a spicy kick, then let me introduce you to my absolutely favorite Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe. This dish came into my rotation after I wanted something that combined all my favorite Mexican flavors with the classic stuffed pasta shells we all love. It’s creamy, zesty, filling, and perfect for feeding a hungry crowd or meal prepping for the week. Trust me, once you try this, it’s going to be your go-to warm-up meal for cozy nights at home.
Why You’ll Love This Recipe
- Bold Mexican Flavors: The topping of enchilada sauce and spices in the filling brings a perfect balance of smoky, tangy, and mildly spicy notes.
- Easy to Prep: While this might seem fancy, the steps are straightforward — and I’ll share tips to make it super simple for you.
- Family Approved: My family goes crazy for these shells; they’re a great way to sneak in extra protein with the chicken sausage.
- Make Ahead Friendly: It’s perfect for prepping in advance or turning into leftovers that taste just as good the next day.
Ingredients You’ll Need
The blend of savory chicken sausage, creamy cheeses, and that rich enchilada sauce creates magic in this Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe. Picking quality ingredients — especially the chicken sausage and salsa — will really up your game here.
- Ground chicken sausage: I love the milder flavor here, but if you want a bit more heat, try spicy chicken sausage.
- Chili powder, cumin, garlic powder, onion powder, cayenne powder: These spices layer depth and warmth — don’t skip them!
- Water: Helps the sausage mixture simmer perfectly without drying out.
- Cream cheese: Provides that luscious creaminess; reduced fat works just fine and keeps it lighter.
- Jumbo pasta shells: Jumbo size is key for stuffing, and cooking them just right so they don’t break is worth the little patience.
- Mild salsa: This adds a nice, fresh tomatoey base on the baking dish, and you can swap for medium if you like more spice.
- Enchilada sauce: The sauce on top is what brings the whole dish together with authentic Mexican pizzazz.
- Cheddar cheese and Monterey Jack cheese: A melty, gooey cheese combo that browns just perfectly in the oven.
- Diced green onions, olives, sour cream: Optional garnishes to add freshness and that cool contrast to the warm flavors.
Variations
One of the best parts of this Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe is how adaptable it is. I often tweak it depending on what I have on hand or dietary needs, and you’ll find it invites creativity.
- Vegetarian Version: I swapped out the chicken sausage for seasoned black beans and veggies once, and it was just as satisfying.
- Spicy Kick: Adding extra cayenne or using spicy sausage really wakes up the dish if you’re craving heat.
- Cheese Varieties: Feel free to experiment with pepper jack for a little extra zing or add queso fresco on top for authentic flair.
- Gluten-Free: Use gluten-free jumbo shells or swap the pasta for large zucchini slices for a low-carb option I tested with success.
How to Make Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe
Step 1: Cook Chicken Sausage with Spices
Start by browning your ground chicken sausage in a large frying pan over medium heat. When it’s nearly cooked, sprinkle in chili powder, cumin, garlic powder, onion powder, cayenne, and pour in about a cup of water. Let it simmer uncovered for around 20 minutes so the water reduces and the spices infuse beautifully — you’ll see the mixture thicken nicely. Then, stir in the cream cheese, cover the pan, and simmer a few more minutes until everything melts together and forms a creamy, flavorful filling. Let this cool before filling the shells to avoid them becoming soggy.
Step 2: Cook and Prep Jumbo Pasta Shells
While your sausage mixture cools, cook the jumbo pasta shells according to package instructions — usually about 10 minutes in boiling salted water. Make sure you don’t overcook them; they need to be tender but still firm enough to hold their shape when stuffed. Drain them carefully and lay each shell out on a cutting board or baking sheet so they don’t stick together. This little step helps keep your assembly neat and easy.
Step 3: Assemble Stuffed Shells
Spray a 9″x13″ baking dish with non-stick spray, then pour a layer of mild salsa evenly over the bottom. This keeps the shells moist and adds that fresh tomato flavor. Use a spoon to stuff each shell with a generous portion of the cooled sausage and cream cheese filling. Line them up in the dish with the open side facing up — this makes sure they hold all that goodness in. Pour enchilada sauce over the stuffed shells and sprinkle the shredded cheddar and Monterey Jack cheese evenly on top for that irresistible melty topping.
Step 4: Bake to Perfection
Cover the baking dish with foil and bake at 350°F (175°C) for 30 minutes. This lets all the flavors marry and the filling heat through. After that, remove the foil and bake for an additional 10-15 minutes so the cheese on top gets golden brown and bubbly — that’s exactly the look you want before taking it out. Make sure you watch carefully so it doesn’t burn but gets that perfect cheesy crust.
Pro Tips for Making Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe
- Don’t Overcook Shells: Cooking pasta shells to al dente keeps them sturdy so they won’t fall apart when stuffing and baking.
- Let Filling Cool: I learned that cool filling keeps the shells intact and prevents mushiness — patience pays off!
- Layer Well: Pouring salsa on the bottom of the pan creates a moist base that keeps shells from sticking and adds flavor.
- Cheese Blend Matters: A combination of cheddar and Monterey Jack melts beautifully and offers depth in flavor and texture.
How to Serve Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe
Garnishes
I’m a big fan of topping these shells with fresh diced green onions — they add a crisp bite and vibrant color. A sprinkle of sliced black olives and a dollop of sour cream brings in that cool, creamy contrast that balances the spice and richness perfectly. Sometimes I add fresh cilantro for a lively herbaceous touch, but that’s optional based on your love for cilantro.
Side Dishes
To round out the meal, I like pairing these stuffed shells with a simple mixed greens salad tossed in a lime vinaigrette — it keeps the overall meal fresh and light. Mexican street corn (elote) is another favorite side to boost the fiesta vibe. For something heartier, a side of Mexican rice or black beans complements the dish beautifully.
Creative Ways to Present
For special occasions, I’ve presented the stuffed shells in individual shallow ramekins for a personal serving style that feels fancy. You can also sprinkle crumbled queso fresco and a zest of lime on top before serving to impress your guests with bright flavors and a polished look.
Make Ahead and Storage
Storing Leftovers
Once my family finishes dinner, I carefully cover any leftovers with foil or an airtight container and store them in the fridge for up to 3 days. The flavors actually deepen overnight, and I always look forward to leftovers just as much as the original bake.
Freezing
I’ve frozen this recipe both before and after baking. Before baking, assemble in a freezer-safe dish and wrap tightly — then bake from frozen, adding extra baking time. After baking, just cool completely, portion into airtight containers, and freeze for up to 2 months. Both methods work well, though prebaking frozen can sometimes make the shells a bit softer.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through (about 20 minutes). If you’re in a rush, a microwave works too — just cover loosely and heat in short bursts to avoid drying out. Adding a splash of salsa or enchilada sauce before reheating helps keep everything moist and delicious.
FAQs
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Can I use other types of sausage for this recipe?
Absolutely! While I prefer chicken sausage for a lighter flavor, you can use pork, turkey, or vegetarian sausage depending on your preference. Just make sure it’s well-seasoned to keep those bold Mexican flavors.
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Do I need to boil the jumbo shells before stuffing?
Yes, it’s important to cook the shells al dente so they’re flexible enough to stuff but won’t fall apart during baking. Overcooked shells might break while handling.
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Can I make this recipe ahead of time?
You can prepare the filling and cook the shells a day ahead, then assemble and bake right before serving. It’s great for busy weeknights or entertaining.
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What if I don’t have enchilada sauce?
You can substitute with mild salsa or a combination of tomato sauce mixed with chili powder and cumin to mimic enchilada sauce flavor.
Final Thoughts
I honestly can’t recommend this Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe enough. It’s one of those dishes that feels like a big warm hug after a long day, and the fact that it packs layers of flavor without a complicated technique makes it even better. The first time I made it, my whole family begged for seconds — that’s when I knew I’d hit on something special. Give it a try, tweak it with your favorite spices or cheese, and make it your own. I’m sure it’ll become a staple in your kitchen too!
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Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 90 minutes
- Yield: 14-16 stuffed jumbo shells
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Mexican Stuffed Shells combine savory ground chicken sausage seasoned with chili spices and cream cheese, nestled inside jumbo pasta shells, topped with enchilada sauce and a melty blend of cheddar and Monterey Jack cheeses. This hearty casserole is baked to perfection and garnished with fresh green onions, olives, and sour cream for a comforting Mexican-inspired dinner.
Ingredients
Meat Mixture
- 1 lb. ground chicken sausage
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- dash cayenne powder
- 1 cup water
- 4 oz. cream cheese (reduced fat recommended)
Pasta and Sauce
- 14-16 jumbo pasta shells
- 1.5 cup mild salsa
- 1 cup enchilada sauce
Cheese Topping
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnishes (Optional)
- Diced green onions
- Black olives
- Sour cream
Instructions
- Preheat Oven and Cook Sausage: Preheat your oven to 350°F (175°C). In a frying pan over medium heat, cook the ground chicken sausage until browned and cooked through.
- Add Spices and Simmer: Stir in chili powder, cumin, garlic powder, onion powder, cayenne powder, and 1 cup of water. Cook uncovered for about 20 minutes, stirring occasionally, until the water has mostly evaporated.
- Melt Cream Cheese: Add the cream cheese to the sausage mixture. Cover and simmer on low heat until the cream cheese melts completely, then blend well to combine. Remove from heat and let it cool slightly.
- Cook Pasta Shells: Meanwhile, cook the jumbo pasta shells according to package directions until al dente. Drain well and arrange shells separately on a cutting board or baking sheet to prevent sticking.
- Prepare Baking Dish: Spray a 9×13 inch baking dish with non-stick cooking spray. Pour the mild salsa evenly on the bottom to create a flavorful base.
- Stuff Shells: Carefully spoon the chicken sausage mixture into each pasta shell. Place the stuffed shells open side up in the prepared baking dish.
- Add Sauce and Cheese: Pour enchilada sauce evenly over the filled shells. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and begins to brown.
- Serve: Garnish with diced green onions, black olives, sour cream, and additional salsa as desired. Serve warm and enjoy!
Notes
- This recipe uses ground chicken sausage for a leaner protein option with bold Mexican flavors.
- Be sure to drain pasta shells carefully to avoid sogginess and arrange individually so they don’t stick together.
- You can customize the heat by adjusting the amount of cayenne or using spicier salsa and enchilada sauce.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat in the oven to maintain crispness.
- For a vegetarian version, substitute beans or a plant-based sausage alternative and ensure cheese and sauces fit dietary preferences.
Nutrition
- Serving Size: 1 stuffed shell (approximate)
- Calories: 861 kcal
- Sugar: 8 g
- Sodium: 1662 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 97 g
- Fiber: 7 g
- Protein: 47 g
- Cholesterol: 128 mg
