Это предварительный просмотр рецепта "Skinny Chicken Enchilada Stuffed Pasta Shells".

Рецепт Skinny Chicken Enchilada Stuffed Pasta Shells
by Skinny Kitchen with Nancy Fox

Skinny Chicken Enchilada Stuffed Pasta Shells

Normally this is not what you picture when you think about enchiladas, right? I’m sharing a super fun twist, stuffing jumbo pasta shells with a yummy chicken enchilada filling! So easy and any leftovers freeze great, too. Each fiber rich serving has 304 calories, 6 grams of fat, 5 grams of fiber and 8 Weight Watchers POINTS PLUS.

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Подготовка: Мексика Mexican
Приготовление: Порций: 6 servings

Ингредиенты

  • 18 jumbo pasta shells
  • 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
  • ½ cup Light Mexican Blend cheese or light cheddar cheese

Инструкции

  1. Preheat oven to 350 degrees. Coat a baking dish (about 11X 7 inch) with cooking spray. Set aside.
  2. Boil pasta shells in water, 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.
  7. Makes 6 servings, each serving 3 shells and a little sauce drizzled on top