This simple Enchilada Stuffed Shell Appetizer makes a perfect bite-size addition to any party menu.
An easy weeknight meal for us is burritos with ground turkey. We always end up with tons of leftover meat though and I wanted to come up with a way to use the meat again without it being the same meal.
I found that the meat was the perfect mixture for Enchilada Stuffed Shells and since the meat is already made it is so simple. When the mixture is stuffed inside jumbo shells the enchilada shells become the perfect bite-size appetizer and are a perfect Supper Bowl appetizer.
The following recipe is written so that you can make the two separate meals or just make the Enchilada Stuffed Shell Appetizer from the start.
Enchilada Stuffed Shell Appetizer
Recipe Type: Appetizer
Author:
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 12
A super, simple Enchilada Stuffed Shell Appetizer makes a perfect bite-size addition to any party menu.
Ingredients
- Burrito Filling
- ground turkey with Italian seasoning
- extra virgin olive oil
- 1 onion chopped
- 1 red bell pepper chopped
- 1 clove garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 can black beans drained and rinsed
- Enchilada Filling
- 1 can enchilada sauce
- 1 box of jumbo shells
- 1 cup of cheddar cheese
Instructions
- In a saute pan heat a turn of the pan of extra virgin olive oil. Add onion, bell pepper, and garlic. Cook until the onion is translucent. Add the ground turkey and brown. Add chili powder, cumin, coriander and rinsed black beans to the mixture to heat through. This is the mixture for the burritos.
- Preheat the oven at 350 F. Cook one box of jumbo shells according to the box directions.
- To the burrito mixture (save a bit of enchilada sauce for the bottom of the baking dish) add one can of enchilada sauce and heat through.
- Next, in a baking dish spread the bit of enchilada sauce that was set aside. Fill the cooked jumbo shells with the enchilada mixture and place seam side up in the baking dish. Sprinkle the filled shells with cheddar cheese and place in the preheated oven at 350 F for 20 minutes.
3.1.09
Brian dieta
hi thanks for recipe i try today
i love your recipes are cool thanks
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Bonnie and Trish @ Uncommon
Ah these looks incredible Jenny! Thank you for sharing at the Monday Funday!! Love having you!
Sinea Pies
Wow, this appetizer looks so good. New subscriber, here, from the Funday hop.
Would love it if you’d stop by my site every Wednesday for our Wonderful Wednesday Blog Hop…
Sinea from Ducks ‘n a Row
Jenny Melrose
Thanks so much Sinea for stopping by. I liked you on Facebook as well. This might seem like an odd question, but I noticed your email carrier are you out of Rochester, NY?
Ruthie
Thanks so much for linking up to my Super Saturday Show & Tell today! What a fun idea 🙂 xoxo~ Ruthie
Brooke
What a great idea! I’ve always has Italian stuffed shells, but never Mexican style. Thanks for the great idea! I can’t wait to try them! Have a great weekend!
Taryn @ Design, Dining + Diapers
Enchiladas in one bite?! Oh this looks so yummy! Thanks for sharing 🙂
Linda
This looks incredible!! I love it. I’m pinning it, too. Can I pin from here? Take care, Linda
Jenny Melrose
Thanks so much Linda for stopping by. My Pin it buttons are down at the bottom of every post. So feel free to pin away my friend.
Aimee @ ShugarySweets
Are you kidding me??? I just made Enchilada Shells for dinner last week (coming to the blog one of these days….such a backlog, haha)! Love how you served them 🙂
Jenny Melrose
Great minds think alike Aimee. Thanks so much for stopping by.
helen
Wow…..looks fabulous…
Do u get readymade shells…we don’t get that in India….
Jenny Melrose
I do buy ready made. Just boil and done. That’ll make these a bit more difficult without the ready made.