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Home » Holidays » Christmas Ideas » Enchilada Stuffed Shell Appetizer

Enchilada Stuffed Shell Appetizer

January 28, 2013 by Jenny 21 Comments

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This simple Enchilada Stuffed Shell Appetizer makes a perfect bite-size addition to any party menu.

Enchilada Stuffed Shells Appetizer

 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.

Enchilada Stuffed Shell

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: Jenny @ The NY Melrose Family
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
  1. 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.
  2. Preheat the oven at 350 F. Cook one box of jumbo shells according to the box directions.
  3. 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.
  4. 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

 

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Reader Interactions

Comments

  1. Brian dieta

    October 31, 2015 at 12:03 pm

    hi thanks for recipe i try today
    i love your recipes are cool thanks

    Reply
  2. dieta para adelgazar abdomen y cintura

    October 30, 2015 at 5:40 pm

    Take a quantum sztis of mayonnaise to ccover each small piece
    of your head and hair and apply it. No more than 24 hours unlless you transfer to an airtight container when you might manage a coupple oof days.

    This can be a cause for panic in some American women who are not
    used to this custom or who may be unskilled in Latin cuisine.

    Reply
  3. Bonnie and Trish @ Uncommon

    February 04, 2013 at 8:30 pm

    Ah these looks incredible Jenny! Thank you for sharing at the Monday Funday!! Love having you!

    Reply
  4. Sinea Pies

    February 04, 2013 at 12:06 pm

    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

    Reply
    • Jenny Melrose

      February 04, 2013 at 6:34 pm

      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?

      Reply
  5. Ruthie

    February 02, 2013 at 7:04 pm

    Thanks so much for linking up to my Super Saturday Show & Tell today! What a fun idea 🙂 xoxo~ Ruthie

    Reply
  6. Brooke

    February 02, 2013 at 9:22 am

    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!

    Reply
  7. Taryn @ Design, Dining + Diapers

    February 01, 2013 at 4:15 pm

    Enchiladas in one bite?! Oh this looks so yummy! Thanks for sharing 🙂

    Reply
  8. Linda

    January 30, 2013 at 11:55 pm

    This looks incredible!! I love it. I'm pinning it, too. Can I pin from here? Take care, Linda

    Reply
    • Jenny Melrose

      January 31, 2013 at 7:32 am

      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.

      Reply
  9. Aimee @ ShugarySweets

    January 28, 2013 at 6:03 pm

    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 🙂

    Reply
    • Jenny Melrose

      January 28, 2013 at 7:02 pm

      Great minds think alike Aimee. Thanks so much for stopping by.

      Reply
  10. helen

    January 28, 2013 at 8:25 am

    Wow.....looks fabulous...
    Do u get readymade shells...we don't get that in India....

    Reply
    • Jenny Melrose

      January 28, 2013 at 10:14 am

      I do buy ready made. Just boil and done. That'll make these a bit more difficult without the ready made.

      Reply

Trackbacks

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    January 21, 2014 at 1:31 pm

    […] work with cumin, chili powder, coriander and paprika as you’ve seen from my Turkey Chili and Enchilada Stuffed Shells.  One of our easy week night meals is burritos and we often have leftovers.  I love using the […]

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Jennifer Anderson Hey, I’m Jenny! As a working mom, I understand the importance of saving time and money. My hope is that my blog brings you countless resources for great, fast recipes and easy cleaning, health and DIY tips. MORE ABOUT ME »

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