Name: Enchilada Stuffed Shells Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 1 tsp olive oil; 1/2 yellow onion, diced; 1 lb ground venison, beef, or turkey; 2 Tbsp cream cheese, softened; 1 15-oz can black beans, drained and rinsed; 1 10-oz can red enchilada sauce; 20 jumbo pasta shells; 1 cup shredded Colby Jack cheese (or cheese of choice); 2nd 10-oz can red enchilada sauce; Avocado slices; Cilantro leaves; Chopped green onions; Sour cream

If you love the cozy, comforting flavors of Mexican food but want something a little different, you’re going to adore this Enchilada Stuffed Shells Recipe. Imagine all the classic enchilada goodness—spiced meat, creamy cheese, tangy sauce—stuffed inside tender jumbo pasta shells, baked to bubbly perfection. I absolutely love how this turns out because it’s hearty, easy to make, and perfect for feeding a crowd or meal prepping for the week. Trust me, once you try it, you’ll be hooked!

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Why You’ll Love This Recipe

Flavor-packed: Every bite delivers that signature enchilada taste in a comforting pasta shell.
Family-friendly: My kids and friends go bonkers for how fun and delicious these are.
Make-ahead friendly: Perfect for prepping in advance and reheating without losing any yum.
Customizable: You can swap meats, cheeses, or toppings to fit your taste and diet.

A white square plate holds three stuffed folded tortillas filled with melted yellow cheese and a mix of brown beans and sauce, layered closely together. On top of the tortillas, there are chunks of green avocado and dollops of white sour cream, sprinkled with small green herb pieces scattered on the plate and food. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Enchilada Stuffed Shells Recipe come together beautifully to marry Italian pasta with Mexican flavors—don’t be thrown off by the mix! A few pantry staples and a couple fresh toppings are the keys to success here.

Olive oil: Helps soften the onions and browns the meat for depth of flavor.
Yellow onion: Adds sweetness and texture—diced finely so it melts into the filling.
Ground venison, beef, or turkey: Use whatever you have! Venison adds a nice earthy flavor, but beef or turkey work just as well.
Cream cheese: This is my secret ingredient—it makes the filling super creamy and rich without being heavy.
Black beans: Adds protein and a little bite, plus it’s great for texture and nutrition.
Red enchilada sauce: The heart of the recipe—you want a flavorful, not-too-spicy sauce to tie it all together.
Jumbo pasta shells: These are the perfect vehicle to hold the filling and soak up sauce.
Shredded Colby jack cheese: Melted cheese on top? Yes, please! You can use any melty cheese you love.
Toppings like avocado, cilantro, green onions, sour cream: Optional but highly recommended—they add freshness and a cooling contrast.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible the enchilada stuffed shells recipe is—once you get the basics down, you can make it your own by switching out ingredients or adding your favorite flavors. Here are a few ways I like to mix it up depending on the mood and occasion.

Meatless version: I often swap the ground meat for extra beans and add some diced peppers—my vegetarian friends always rave about this twist.
Spicy kick: If you’re a heat lover like me, stirring in some diced jalapeños or using a spicy enchilada sauce really wakes it up.
Cheese swap: Monterrey Jack, mozzarella, or even a smoky cheddar can add different layers to the cheese topping.
Extra veggies: Sometimes I toss in some corn or zucchini to sneak in more nutrition without overpowering the classic flavors.

How to Make Enchilada Stuffed Shells Recipe

Step 1: Cook the Filling Just Right

Start by heating olive oil in a skillet over medium-high heat. Toss in your diced onions and sauté them until they’re soft and translucent. This step brings out their natural sweetness, which balances the savory meat perfectly. Next, add your ground venison, beef, or turkey. I like to break it up with my spatula so it cooks evenly and browns nicely—don’t rush this part because browned meat adds a ton of flavor.

Once the meat is mostly cooked, stir in the softened cream cheese. This gives the filling a luscious creaminess that really makes it special. Then, add one can of the enchilada sauce along with the rinsed black beans. Let it simmer on medium heat for a few minutes so all the flavors meld together. Keep an eye on it—you want it thick enough to stuff, not soupy.

Step 2: Prep the Pasta Shells

While your filling simmers, boil the jumbo pasta shells according to the package directions. I usually cook mine to al dente because they’ll continue baking in the oven and you don’t want mushy shells. Once cooked, drain them carefully and let them cool enough to handle without breaking. I find this the trickiest part—if the shells are too hot, they tear easily.

Step 3: Assemble and Bake

Pour about a third of the remaining enchilada sauce into the bottom of a 9×13 casserole dish, spreading it evenly. This helps keep the shells from sticking and adds moisture. Then, place your shells in the dish in neat rows or however they fit best. Spoon the meat and bean filling generously into each shell—don’t hold back, filling them full is the fun part!

After all the shells are stuffed, pour the rest of the enchilada sauce over the top and sprinkle the shredded cheese evenly. This creates a beautiful golden crust when baked. Pop the dish into a 350°F oven and bake for 15-20 minutes until the cheese is melted, bubbly, and just starting to brown.

Take them out and let them rest for a few minutes before serving. This helps everything set so the filling doesn’t spill out—and you won’t burn your mouth on molten cheese!

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Pro Tips for Making Enchilada Stuffed Shells Recipe

Don’t overcook the shells: Cooking pasta just al dente prevents mushy shells after baking.
Cream cheese magic: Adding cream cheese to the filling ensures amazing creaminess and a silky texture.
Use a sturdy spoon: I use a small soup spoon to stuff shells neatly without tearing them.
Sauce distribution: Pouring sauce under and over the shells keeps everything moist and flavorful.

How to Serve Enchilada Stuffed Shells Recipe

A square white plate holds three large pasta shells covered in a rich, brownish-red sauce with melted yellow cheese that looks slightly browned on top. The shells are filled and topped with a mix of ingredients, with some finely chopped green herbs sprinkled around on the plate and food. On top of the pasta shells, there are four chunky, green avocado pieces and a dollop of white sour cream in the center. The dish is set on a white marbled surface with a blurred white glass visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to toppings, I’m all about contrast and freshness. Avocado slices add creaminess, cilantro gives a fresh herb punch, and a dollop of sour cream cools down the rich spicy flavors. Green onions sprinkled on top add a nice mild bite and a pop of color. Feel free to customize with your favorites—maybe some pickled jalapeños or a squeeze of lime for zing.

Side Dishes

I often serve these enchilada stuffed shells with a simple mixed greens salad dressed with lime vinaigrette or some Mexican street corn (elote) on the side. Black beans and rice or a quick roasted vegetable medley also complement the dish beautifully without overpowering it.

Creative Ways to Present

For a special occasion, I like to plate individual shells on colorful plates with a drizzle of extra enchilada sauce and a sprinkle of fresh cilantro and cheese. You can also serve them in mini cast iron skillets for a rustic touch that’s sure to impress guests. These little presentation tweaks make it feel like a restaurant-worthy meal without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. I recommend reheating them gently in the oven or microwave covered with foil or a damp paper towel to keep the shells moist and prevent the cheese from drying out.

Freezing

Once assembled but before baking, I’ve frozen this recipe wrapped tightly with foil and plastic wrap. When you’re ready, just thaw overnight in the fridge and bake as usual. This makes it a great make-ahead meal for busy weeks.

Reheating

To reheat, I usually pop leftovers in the oven at 325°F, covered with foil, for about 15 minutes, or until heated through. If using a microwave, cover loosely and heat in short intervals to avoid drying out the shells and filling.

FAQs

Can I use different pasta for the enchilada stuffed shells recipe?

You can experiment with other pasta shapes, but jumbo shells are ideal because they hold the filling perfectly and bake evenly. If you use something smaller, like manicotti or large rigatoni, adjust the amount of filling accordingly.
Is there a vegetarian version of enchilada stuffed shells?

Absolutely! You can skip the meat and add extra beans, sautéed veggies, or even crumbled tofu to create a hearty filling. Just make sure to keep the creamy cheese and enchilada sauce for that rich flavor.
Can I prepare enchilada stuffed shells in advance?

Yes! You can assemble the shells a day ahead, cover them tightly, and refrigerate. When you’re ready, bake them fresh for about 20-25 minutes until bubbly and warm.
What’s the best cheese to use?

I recommend Colby jack for its mild flavor and great melting qualities, but mozzarella, Monterey Jack, or a Mexican cheese blend all work beautifully.

Final Thoughts

When I first tried this enchilada stuffed shells recipe, I was blown away by how it combined two comfort food favorites into one perfect meal. It’s become a dinner staple in my house because it’s so rewarding to make and everyone loves it. I truly hope you give this recipe a try—you’ll enjoy the cozy, cheesy, flavorful satisfaction it brings, whether it’s a weeknight dinner or a special gathering. Plus, it’s a great way to sneak in some veggies and protein with big smiles around the table. Happy cooking!