Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe

If you’re looking to spice up your dinner routine with something cozy, cheesy, and bursting with bold flavors, you’re in for a treat with my Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe. This dish hits that perfect balance between familiar comfort food and exciting Mexican-inspired zest. Trust me, whether it’s weeknight dinner or a weekend gathering, this one will quickly become a family favorite.

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Ingredients You’ll Need

Getting your ingredients right is key with this Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe. Each one plays a role in layering flavors—so I always suggest fresh and good quality products for the best results.

• Ground chicken sausage: I love this lean protein because it brings great flavor without too much fat.
• Chili powder: Adds warmth and authentic Mexican spice—don’t skip it or substitute lightly.
• Cumin: It’s the earthy backbone that rounds out the seasoning perfectly.
• Garlic powder: For that subtle kick that blends well in the meat filling.
• Onion powder: Complements the sausage and spices for depth without bulk.
• Cayenne powder: Just a dash gives a little heat without overpowering.
• Water: Helps the sausage cook down and spices infuse evenly.
• Cream cheese: I use reduced-fat cream cheese to keep it creamy without heaviness.
• Jumbo pasta shells: These are perfect for stuffing and holding all that cheesy goodness.
• Mild salsa: Adds moisture and softens the baked shell base.
• Enchilada sauce: The star sauce, rich and tangy, that brings everything together on top.
• Cheddar cheese: Sharp cheddar adds just the right punch of flavor when melted.
• Monterey Jack cheese: Its meltiness and mild taste balance the cheddar perfectly.
• Diced green onions (plus olives and sour cream for serving): The fresh garnishes add crunch and zesty brightness.

Variations

I like to keep things fun by tweaking this recipe now and then. If you’re into customizing, you’ll find these twists easy and delicious – perfect for making the dish your own.

• Make it spicier: I sometimes switch the mild salsa for a medium or hot salsa, or add more cayenne to the filling for an exciting kick.
• Different proteins: If you don’t have chicken sausage, ground turkey or beef works well too — just adjust the cooking time slightly.
• Vegetarian option: Swap the sausage for refried beans or sautéed mushrooms with black beans to keep all the flavor but make it meat-free.
• Cheese swap: Feel free to use pepper jack cheese for extra zest, or experiment with queso fresco for an authentic Mexican flair.

How to Make Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe

Step 1: Cook and Season the Chicken Sausage

Start by cooking your ground chicken sausage in a medium frying pan over medium heat. As it browns, stir in chili powder, cumin, garlic powder, onion powder, and a dash of cayenne to build that signature savory, smoky flavor. Add a cup of water and let everything simmer uncovered for about 20 minutes, stirring occasionally until the water evaporates. This slow simmer is what really helps those spices meld with the meat. Then, stir in the cream cheese, cover, and let it melt into a creamy consistency. Once it’s well blended, remove it from heat and set aside to cool. Trust me, this filling is what makes these shells so addicting.

Step 2: Prepare the Pasta Shells

While the sausage mixture cools, cook the jumbo pasta shells according to the package instructions until they’re al dente — firm but tender. Then carefully drain and spread the shells out individually on a cutting board or baking sheet. This little trick keeps them from sticking together when you’re ready to stuff them.

Step 3: Assemble the Stuffed Shells

Grab a 9″x13″ baking dish and coat the bottom lightly with non-stick spray. Pour in the mild salsa and spread it evenly — it creates a tasty base layer for the shells. Using a spoon, stuff each pasta shell with the chicken sausage mixture (don’t be shy, fill ‘em generously!). Place the shells open side up in the pan nestled close together. Pour the enchilada sauce over the top, then sprinkle on the shredded cheddar and Monterey Jack cheese for that melty cheesy crust that seals the deal.

Step 4: Bake Until Perfect

Cover the dish with foil and bake in your preheated 350°F oven for 30 minutes. Then remove the foil and bake uncovered for another 10-15 minutes, or until the cheese bubbles and starts turning a gorgeous golden brown. This last step adds texture and just the right amount of caramelization — I swear it makes all the difference!

How to Serve Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe

Garnishes

I always top my stuffed shells with a handful of diced green onions—they add a fresh crunch and a mild bite. Black olives and a dollop of cool sour cream on the side balance the richness and add fun textures and flavors. If you want to brighten it up more, cilantro leaves are a lovely touch too.

Side Dishes

For sides, I love pairing this with a simple green salad dressed with lime vinaigrette to cut through the richness. Mexican rice or a corn and black bean salad also rounds out the meal nicely without overpowering the main dish.

Creative Ways to Present

For special occasions, I like to bake these stuffed shells in individual ramekins or use a cast-iron skillet to give it a rustic feel. Sprinkle on some fresh chopped jalapeños and a squeeze of lime right before serving to wow your guests with extra flair.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I store any leftovers in an airtight container in the fridge. These shells hold their flavor and texture really well for about 3-4 days, making for easy, tasty next-day meals.

Freezing

I’ve had great success freezing this dish before baking. Just prepare the shells as usual, cover the dish tightly with plastic wrap and foil, and freeze. When you’re ready to eat, bake covered from frozen at 350°F for about 45 minutes, then uncover and bake until bubbly and golden on top.

Reheating

To reheat, I prefer the oven to maintain that crispy cheese top. Cover loosely with foil and warm at 350°F for about 15-20 minutes or until heated through. Microwaving works but sometimes makes the shells a bit soggy, so I save that for quick lunches.

FAQs

Final Thoughts

This Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe is one of those meals that feels like a warm hug after a long day—rich, comforting, and totally satisfying. I remember the first time I made it, my family couldn’t get enough, and it quickly became a dinner staple in our home. I really encourage you to give it a try and make it your own—add a little more spice or swap the cheese, and it’ll always turn out fantastic. When you cook this, you’ll see why I’m so hooked!

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